Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Course
Salad
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Cuisine
American, Vegetarian, gluten-free
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
Description
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas features tender roasted butternut squash tossed with nutty quinoa, chewy dried cranberries, and crunchy pepitas. Roasting the squash softens it and enhances its natural sweetness. The salad is dressed with a citrus honey dressing made from fresh orange juice and zest, olive oil, and honey, adding a bright and lightly sweet finish. The combination offers a mix of textures from the soft quinoa and squash to the chewy berries and crisp seeds. Served chilled or at room temperature, this salad works well as a lunch dish or a side that brings color and balance to many meals.
The quinoa is cooked by simmering in water until fluffy, then cooled before mixing. Roasting the squash at 400°F for 30 minutes develops tenderness and caramelization. The dressing is whisked separately and adjusted with salt and pepper to taste before tossing with the combined ingredients. This salad does not include any meat and can be enjoyed as a vegetarian option.
For a vegan version, the recipe suggests substituting honey with agave or maple syrup. The salad stores well if refrigerated and can be served as a make-ahead dish for gatherings or meal prep. The blend of flavors and textures highlight the seasonal butternut squash paired with sweet dried cranberries and crunchy pepitas to create a satisfying dish.
Ingredients
For the salad:
- 1 butternut squash peeled, seeded, and chopped into 1/2-inch cubes
- olive oil
- salt for seasoning squash, freshly ground
- black pepper for seasoning squash, freshly ground
- 2 cups quinoa
- 4 cups water
- Pinch salt
- 1 cup dried cranberries
- 1 cup Pepitas
For the Citrus Honey Dressing:
- orange juice of 3 large
- orange zest of 1 large
- 1/4 cup olive oil
- 1 tablespoon honey
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
- While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
- In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.
- Note-you can use agave or maple syrup instead of the honey to make a vegan salad.
User Reviews
Overall Rating
5
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