Butternut Squash Quinoa Salad
User Reviews
0
0 reviews
Unrated
Butternut Squash Quinoa Salad
Report
Maple Roasted Butternut Squash Salad with Quinoa and Cranberries. A cozy, healthy butternut squash recipe filled with fall flavors.
Share:
Ingredients
FOR THE BUTTERNUT SQUASH SALAD:
- ½ small red onion diced (about 1/4 cup)
- 1 small 2-pound butternut squash peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)
- 2 teaspoons extra-virgin olive oil
- ½ tablespoon maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups reduced-sodium chicken stock or vegetable stock or water
- ¾ cup uncooked quinoa
- ½ cup reduced-sugar dried cranberries
- ½ cup toasted pepitas pumpkin seeds, or roughly chopped toasted walnuts or pecans
- 2 tablespoons chopped fresh thyme or 1/4 cup chopped fresh parsley
FOR THE DRESSING:
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons apple cider vinegar or white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the red onion in a small bowl and cover with water. Set aside. (This keeps the onion’s flavor but helps soften its harsh bite…and endless onion aftertaste.)
- Place the butternut squash in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to evenly coat, then spread the squash into a single layer. Bake for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
- While the squash is baking, bring the broth (or water) and quinoa to a boil in a medium pan. If you are using water, add 1/4 teaspoon kosher salt. Once boiling, reduce the heat to a simmer, cover, and let cook 15 minutes, until the water is absorbed. Remove from the heat and let stand with the lid on for 5 minutes. Fluff with a fork, then transfer to a large serving bowl.
- In a small bowl or large measuring cup (or a mason jar with a tight-fitting lid), combine the dressing ingredients: olive oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine.
- Scrape the roasted butternut squash and any pan juices into the bowl with the quinoa. Add the cranberries, pepitas, and thyme. Drain the red onion then add it to the bowl. Toss to combine, adding more dressing as desired. (I like to reserve a little of the dressing for adding to leftovers.) Serve warm or at room temperature.
Notes
- You can enjoy this salad on its own or try mixing it with arugula or spinach for an extra serving of greens. For the sake of streamlining the ingredients, I omitted the cheese, but if you feel so called, feta, goat cheese, or even a mild blue cheese such as gorgonzola would be delightful additions too.
- No butternut squash? Try swapping diced, cubed sweet potatoes (note that they may need a little longer in the oven to roast).
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
261kcal
(13%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
339mg
(14%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 7cups, approx.
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 261kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 339mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
American, Vegetarian, gluten-free
5.0
(15 reviews)
