Winter Quinoa Salad

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Winter Quinoa Salad
YIELDS 4 Servings
Italian Herb Sprouted Salad Toppers


  • 1 cup uncooked quinoa
  • 1 medium butternut squash, peeled, seeded
  • 1 tbsp olive oil
  • 1 15oz can chickpeas
  • 4 cups baby kale leaves
  • ½ cup pomegranate seeds
  • ½ cup Go Raw Italian Herb Salad Toppers
  • Salt & pepper
  • ½ cup olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1 tbsp chopped parsley
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Preheat oven to 400°F. Dice butternut squash into 1” cubes and place on a large sheet pan. Drizzle with olive oil and season with salt & pepper. Toss to coat and bake until fork-tender, about 40 minutes.
  2. Cook quinoa according to package directions. Once finished cooking, fluff with a fork and add to a large bowl.
  3. Add the butternut squash, chickpeas, kale, pomegranate, and Go Raw Salad Toppers to bowl with quinoa.
  4. Whisk together all dressing ingredients in a small bowl. Pour dressing over salad and toss until all components are fully dressed and well mixed. Season with salt and pepper to taste.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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