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Roasted Roots and Squash Salad with Kale and Quinoa
HÄLSA NUTRITION16Ingredients
60Minutes
330Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup quinoa (rinsed)
- 1 1/2 cups low sodium vegetable stock
- 2 beets (peeled and diced, I used one yellow and one red)
- 1 delicata squash (cut lengthwise, seeds removed, and sliced into ½ inch slices, or use another winter squash and dice)
- 1 sweet potato (large, peeled and diced)
- 1 rutabaga (peeled and diced)
- 2 Tbsp. avocado oil
- sea salt (to taste)
- freshly ground pepper (to taste)
- 1 lemon (juiced)
- 1/4 cup extra virgin olive oil
- 1 Tbsp. maple syrup
- 1 clove garlic (minced)
- 1 bunch kale (rinsed, destemmed, and torn into bite-size pieces)
- 1/2 cup dried cranberries
- 1/2 cup roasted pumpkin seeds
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium1130mg32% |
| Protein10g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A230% |
| Vitamin C190% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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