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Warm Squash & Quinoa Salad

Active Time: 35 minutes / Cook Time: 25-30 minutes / Total Time: 45 minutes

Makes 4 servings

Warm Quinoa & Winter Squash Salad.JPG


  • For the roasted squash:
    • 2 small Delicata squash, halved, seeded, and cut into ½” half-moons
    • 1 tablespoon sesame seeds
    • 1 tablespoon melted coconut oil, divided
    • ½ tablespoon gluten-free gochujang (Korean hot pepper paste) OR Sriracha
    • 1 teaspoon tamari
  • For the quinoa and assembly:
    • 1 cup quinoa, soaked overnight drained and rinsed if possible
    • 2 cups water
    • ½ teaspoon fine sea salt
    • 4 scallions, chopped, divided
    • 1 cup frozen shelled edamame*
    • 2.5 oz. baby kale
    • 1 avocado, halved, pitted, and sliced
    • ¼ cup olive oil
    • 2 tablespoons brown rice vinegar OR white wine vinegar
    • 1” piece ginger, peeled and finely grated
    • 1 garlic clove, peeled and finely grated
    • 1 tablespoon tamari
    • 2 teaspoons lime juice
    • lime wedges, for serving

*Leftover edamame sprinkled with flaky salt makes a great snack, warm or cold! It can also be substituted almost anywhere you’d use frozen green peas.


  1. Preheat oven to 425°F. Line large baking sheet with parchment paper.
  2. Toss the squash and ½ tablespoon coconut oil together in a large bowl. Transfer 8 pieces of squash to the baking sheet.
  3. Whisk together remaining coconut oil, sesame seeds, gochujang, and tamari in a small bowl. Pour over the squash remaining in the large bowl and toss to combine. Transfer in a single layer to the baking sheet. Roast, flipping once, until tender and slightly browned, 25-30 minutes.
  4. While the squash roasts: Place quinoa, water, and sea salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook 15 minutes.
  5. Add half of scallions and 1 cup edamame to pot with quinoa, stir, cover, and cook 2 minutes. Turn off the heat, leave covered, and let steam 10 minutes.
  6. Place olive oil, vinegar, ginger, garlic, 1 tablespoon tamari, and lime juice in a small bowl or jar with a lid and whisk or shake to combine.
  7. Place ¼ of kale in each of two bowls and drizzle each with ½ tablespoon dressing.
  8. Fluff quinoa mixture and place ¼ of mixture on top of kale in each bowl; drizzle with another ½ tablespoon dressing.
  9. Reserve 8 plain pieces of squash for breakfast on Day 6, if desired, and top each bowl with ¼ remaining squash, ¼ remaining scallions, and ¼ sliced avocado. Drizzle each bowl with another ½ tablespoon dressing and serve with lime wedges.
  10. Package remaining kale, quinoa mixture, squash, scallions, avocado, and dressing in airtight containers for lunch tomorrow. Refrigerate until needed. The salad is good cold, room temperature, or slightly warmed.