1. Preheat the oven to 375oF (190oC). Line a baking sheet with parchment paper.
2. Cook the quinoa according to package directions.
3. Toss the squash with the oil, chipotle powder, garlic, salt, and pepper. Cook for 20 minutes in the oven, flipping halfway through, or until just browned.
4. Add the mixed greens, tomatoes, chickpeas, squash, quinoa, and parsley to a large serving dish. Serve with the dressing and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Store the dressing on the side and dress the salad when ready to serve.
Serving size
One serving is approximately three cups.
Additional toppings
Add chopped nuts, seeds, and/or dates.
Ingredients
Directions
1. Preheat the oven to 375oF (190oC). Line a baking sheet with parchment paper.
2. Cook the quinoa according to package directions.
3. Toss the squash with the oil, chipotle powder, garlic, salt, and pepper. Cook for 20 minutes in the oven, flipping halfway through, or until just browned.
4. Add the mixed greens, tomatoes, chickpeas, squash, quinoa, and parsley to a large serving dish. Serve with the dressing and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Store the dressing on the side and dress the salad when ready to serve.
Serving size
One serving is approximately three cups.
Additional toppings
Add chopped nuts, seeds, and/or dates.
