Harvest Butternut Squash Quinoa Salad
User Reviews
5
Harvest Butternut Squash Quinoa Salad
Description
This Harvest Butternut Squash Quinoa Salad starts with butternut squash peeled and chopped, then tossed with olive oil, salt, black pepper, and rosemary before roasting until tender and lightly browned. Quinoa is cooked separately until the water is absorbed to incorporate a fluffy grain component. The raw kale is chopped finely to mix evenly with the other salad ingredients.
Red onion adds sharpness, dried cranberries offer a sweet chewiness, and pecans introduce crunch, layering flavors and textures. A balsamic vinaigrette made from extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic is whisked smooth and dresses the salad thoroughly. The salad can be served warm or cold, making it versatile for different occasions.
The recipe emphasizes combining sweet roasted vegetables with tangy and nutty elements and a vibrant dressing to make a filling salad. The balance of textures from soft squash, tender quinoa, crisp kale, and crunchy nuts contributes interest in every bite, while the vinaigrette ties the components together with acidity and sweetness.
Ingredients
- 6 cups butternut squash 1 medium butternut squash, peeled and chopped
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon salt 1/2 tsp black pepper
- ½ teaspoon black pepper 1/2 tsp black pepper
- 1 teaspoon rosemary
- 1 cup quinoa uncooked
- ½ cup red onion finely chopped
- 2 cups kale chopped, baby
- ½ cup dried cranberries
- ½ cup pecans chopped
Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- ⅛ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 F.
- In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper, and rosemary. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned.
- While the butternut squash is roasting, rinse quinoa and place in a medium pan with water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed, about 16-18 minutes.
- To assemble the salad, combine the roasted butternut squash, cooked quinoa, red onion, kale, cranberries,chopped pecans in a large bowl. Add the balsamic vinaigrette and mix until combined. Season with salt and pepper, to taste. Serve warm or cold.
Balsamic Vinaigrette
- Whisk all the ingredients in a small bowl until combined.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 132mg | 6% |
| Potassium | 483mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10270IU | 205% |
| Vitamin C | 33.8mg | 38% |
| Calcium | 74mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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