Butternut Squash Quinoa Salad Recipe
User Reviews
5
Butternut Squash Quinoa Salad Recipe
Description
This salad combines oven-roasted butternut squash cubes and red onion, which develop a tender and slightly caramelized texture after roasting at a high temperature. The roasted vegetables are cooled and mixed with fluffy cooked quinoa and fresh baby spinach, providing contrasting textures. Dried cranberries and walnuts add bursts of sweetness and crunch, respectively. Pomegranate arils can be added for color and brightness.
The accompanying balsamic vinaigrette mixes olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and seasoning to create a balanced dressing that complements the roasted vegetables and quinoa. The mix of sweet and savory flavors and varied textures make this salad satisfying without heavy ingredients.
This salad can be served cold or at room temperature and is appropriate for meal prep and leftovers. The flavors tend to meld and deepen over time. It fits well as a vegetarian entrée or a side dish in various meals.
Helpful tips include tutorials on how to properly cut and roast butternut squash to ensure even, tender cubes. Leftover salad should be stored in an airtight container in the refrigerator and can keep well for up to four days, maintaining flavor as ingredients integrate.
Ingredients
For The Roasted Vegetables:
- 2 lbs. butternut squash peeled and cut into 1-inch cubes
- 1 red onion peeled and cut into chunks, large
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper ground
For The Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1 clove garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 2 cups baby spinach rinsed and spin dried
- 3 cups quinoa cooked
- 1 cup dried cranberries roughly chopped
- pomegranate arils optional, handful
- 1 cup walnuts roughly chopped
Instructions
- Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
- Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
- Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
- To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
- To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
- Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.
Notes
- Learn proper techniques for cutting and roasting butternut squash to achieve evenly cooked cubes.
- Store leftovers in an airtight container in the refrigerator for up to four days; flavors may improve as the salad sits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Sodium | 1022mg | 43% |
| Potassium | 868mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 23g | 46% |
| Vitamin A | 17010IU | 340% |
| Vitamin C | 35mg | 39% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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