Quinoa, Butternut Squash, and Kale Salad Recipe

Preheat oven to 375 degrees F (190 degrees C).

Combine 1 tablespoon olive oil cumin oregano chili powder salt and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.

Bake in the preheated oven tossing once half way through until soft about 25 minutes. Remove from oven; cool.

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender 15 to 20 minutes. Drain and cool.

Combine remaining 1 tablespoon olive oil butternut squash zucchini quinoa kale parsley raisins red onion apple cider vinegar and honey in a bowl; toss until salad is combined.