Now that I’m starting to be a decent cook, I know how to eat according to the weather.

I found this recipe on Pinterest during my cleanse earlier this year. While it said it was for 6-8 servings, it made about 12 so I had to give a good chunk of it to my family. Figures, them American-sized servings.

It’s a warm salad, but the sweet squash and avo still reminds me of Spring, so it’s one of those transition recipes, like a good Spring/Fall jacket.


Small squash (or 1/4 of a large one), chopped
1 c cooked quinoa
1/2 bunch kale, chopped
1 tbsp olive oil
1 minced garlic clove
1 small zucchini or 1/2 large one
1/2 red onion, sliced (I like to use a shallot)
1 medium carrot, sliced
salt & pepper to taste
1 c. parsley, chopped
2 avocados

Tahini dressing:
1/4 c tahini (I use sesame)
1/8 c water (can add more according to desired texture)
juice of 1/2 lemon
1/4 c parsley, chopped
1 garlic clove, minced
1/8 tsp salt
1/2 tsp black pepper

Preheat oven to 450F. Place chopped squash on a baking sheet, drizzle with 1 tbsp. oil, and cook for 20 minutes. Cook the quinoa. Set the squash aside when done.

Wash and chop the kale. Mix kale with all of the other vegetables in a large bowl with olive oil, garlic, salt, and pepper. Place on the baking sheet and cook until roasted, about 10 minutes.

While waiting, make the tahini dressing. Place the quinoa in a large bowl and top with the squash, mixed vegetables, and fresh parsley. Serve with 1/2 avocado (I like it cubed) and dressing drizzled on top. Serves 4, but you can double this recipe easily by adding more veggies.

I piled the avo and dressing on top just to show off the layers, but I usually mix it all up when I eat it. The cool dressing and the warm salad are an awesome combo, IMO.


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