Butternut squash, chorizo and quinoa salad

The Nutritional Benefits

When it comes to the nutritional benefits of this delicious Butternut squash, chorizo and quinoa salad, there are plenty to be excited about. This salad is packed with essential vitamins, minerals, and antioxidants that contribute to a healthy and balanced diet.

1. Butternut Squash: This vibrant orange vegetable is rich in vitamins A and C, which are essential for maintaining a strong immune system. It is also a good source of fiber, potassium, and magnesium.
2. Chorizo: Chorizo adds a burst of flavor to this salad while also providing protein and healthy fats. It is a good source of iron, zinc, and vitamin B12.
3. Quinoa: Quinoa is a complete protein, making it an excellent choice for vegetarians and vegans. It is also packed with fiber, iron, magnesium, and antioxidants.
4. Leafy Greens: This salad incorporates leafy greens such as spinach or kale, which are high in vitamins K, A, and C. They also provide folate and fiber.
5. Avocado: Avocado adds creaminess to the salad and is a good source of healthy monounsaturated fats, fiber, and vitamins.
6. Pumpkin Seeds: Pumpkin seeds are a great source of plant-based protein, healthy fats, and essential minerals like zinc and magnesium.

The Ingredients

1. 1 small butternut squash
2. 1/2 cup diced chorizo
3. 1 cup cooked quinoa
4. 2 cups leafy greens (spinach or kale)
5. 1 ripe avocado, sliced
6. 2 tablespoons pumpkin seeds
7. For the Dressing:
8. 2 tablespoons olive oil
9. 1 tablespoon lemon juice
10. 1 teaspoon honey
11. Salt and pepper to taste

The Preparation Steps

1. Step 1: Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes.
2. Step 2: Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and slightly golden.
3. Step 3: In a skillet, cook the diced chorizo until crispy. Remove from heat and set aside.
4. Step 4: In a large bowl, combine the cooked quinoa, leafy greens, roasted butternut squash, cooked chorizo, sliced avocado, and pumpkin seeds.
5. Step 5: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
6. Step 6: Pour the dressing over the salad and toss gently to combine.
7. Step 7: Serve the Butternut squash, chorizo and quinoa salad immediately and enjoy!

Tips and Recommendations

Here are some tips and recommendations to make the most out of your Butternut squash, chorizo and quinoa salad:

• Feel free to customize the salad by adding your favorite vegetables or ingredients.
• For a vegetarian version, you can omit the chorizo and add some roasted chickpeas or tofu for extra protein.
• To save time, you can prepare the roasted butternut squash and cooked quinoa in advance.
• Make sure to choose ripe avocados for maximum flavor and creaminess.
• Drizzle the dressing over the salad just before serving to keep the leafy greens fresh and crispy.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Shopping List:

1. 1 small butternut squash
2. 1/2 cup diced chorizo
3. 1 cup quinoa
4. 2 cups leafy greens (spinach or kale)
5. 1 ripe avocado
6. 2 tablespoons pumpkin seeds
7. Olive oil
8. Lemon juice
9. Honey
10. Salt and pepper