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Dinner recipe · from the recipe book

Spiced Turkey Quinoa Salad with Roasted Squash

Warm cumin-spiced ground turkey and caramelized butternut over fluffy quinoa and crisp mixed greens, finished with a creamy garlicky tahini dressing and crunchy pepitas.

Spiced Turkey Quinoa Salad with Roasted Squash

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 1 cup180 gQuinoa, dryrinsed
  • 1¾ cups420 gWater
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into thin wedges
  • 3⅓ cups loosely packed100 gBaby spinach
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 2 tbsp27 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup60 gTahini
  • 1 lemon, juiced50 gLemon juice
  • 2 cloves6 gGarlicfinely grated
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Bring the quinoa and 300 g of the water to a boil in a small saucepan, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Meanwhile, mix the cumin, paprika, cinnamon, black pepper and 3 g of the salt in a small bowl to make the spice mix.
  4. Toss the butternut and red onion with 13 g of the olive oil and half of the spice mix, and spread them over two-thirds of the pan. Roast 15 minutes.
  5. Mix the ground turkey with the remaining half of the spice mix and crumble it onto the open third of the pan; drizzle with the remaining 14 g of olive oil.
  6. Roast 12 to 15 minutes more, stirring once, until the squash is tender and browned and the turkey reaches 165°F (74°C). Scatter the pumpkin seeds over the pan for the last 3 minutes to toast.
  7. Whisk the tahini, lemon juice, garlic, the remaining 2 g of salt and the remaining 120 g of water until smooth and pourable for the dressing.
  8. Toss the spinach and romaine with the quinoa and half of the dressing in a large bowl.
  9. Divide among plates, top with the turkey, squash, onion and pumpkin seeds, drizzle with the remaining half of the dressing and sprinkle with the parsley.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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