This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.

Recipe Summary

20 mins
40 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.

  • Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.

  • Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.

Nutrition Facts

195 calories; protein 5g 10% DV; carbohydrates 34.9g 11% DV; fat 5.1g 8% DV; cholesterolmg; sodium 132.3mg 5% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
Followed recipe except used dried cranberries. It was great! Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Followed recipe except used dried cranberries. It was great! Read More
Rating: 5 stars
Surprisingly good! This recipe was interesting to me because of it's Mediterranean diet concept but I was a little afraid because I haven't made something like this before. I generally eye-ball my portions so I probably didn't make it EXACTLY per the recipe. I doubled/tripled the spices to get a little more flavor out, but was able to get a very nicely balanced, yet gentle, zing from the vinegar, sweetness from the honey, kick from the chili pepper, crunch from the red onion, chew from the cranberries (sub'ed for raisins), squish from roasted squashes, overall texture pulled together by the little balls of quinoa. I highly recommend adding the parsley on top at serving as this preserved the unique flavor addition far more than mixing it in. This will probably become a standard as it would be great for potlucks or holiday gatherings (it's beautiful!). Read More
Rating: 5 stars
A tasty and healthy lunch option - I loved it! Next time I might increase the olive oil/apple cider vinegar/honey mix at the end to give a bit more moisture (I like stuff saucy!) But it was a hit and I ll definitely make it again. Read More
Rating: 5 stars
Delicious! And everyone ate it without complaints. I doubled the dressjng Read More