logo

Your cart

Your cart is empty

homepage-image

Autumn Squash, Kale & Quinoa Salad

This Squash, Kale & Quinoa Salad is a fantastic salad for autumn and winter. With roasted squash, chickpeas and a spicy olive oil vinaigrette, it’s packed with antioxidants and plant-based goodness. It’s perfect for weekday lunches and meal prep.

Prep

5m

Cook

25m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 180C/350F.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

400

g

Butternut squash

800

g

Tinned chickpeas

1

tbsp

Olive oil

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

560kcal

Fat

20.4g

Saturates

2.7g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

The nutritional information is based on serving 4 but this will stretch to 6, depending on appetites.

I like to eat it warm, but it stores well in the fridge for 3-4 days too.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

homepage-image

Autumn Squash, Kale & Quinoa Salad

This Squash, Kale & Quinoa Salad is a fantastic salad for autumn and winter. With roasted squash, chickpeas and a spicy olive oil vinaigrette, it’s packed with antioxidants and plant-based goodness. It’s perfect for weekday lunches and meal prep.

Prep

5m

Cook

25m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 180C/350F.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

400

g

Butternut squash

800

g

Tinned chickpeas

1

tbsp

Olive oil

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

560kcal

Fat

20.4g

Saturates

2.7g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

The nutritional information is based on serving 4 but this will stretch to 6, depending on appetites.

I like to eat it warm, but it stores well in the fridge for 3-4 days too.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel