Roasted Butternut Squash, Black Bean And Quinoa Salad
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
304 kcal
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Course
Main Course, Salad
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Cuisine
American
Roasted Butternut Squash, Black Bean And Quinoa Salad
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This Roasted Butternut Squash, Black Bean And Quinoa Salad is one of the easiest, most flavorful fall salad recipes, full of nutrients and healthy ingredients. Served warm or cold, this delicious salad is also a great make-ahead lunch for work or back to school. Vegan and Gluten-free.
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Ingredients
- 1 (2 lb) butternut squash
- ¼ teaspoon cayenne pepper
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon salt
- 2 tablespoon olive oil
- ¾ c white quinoa
- 1 can (15 oz) black beans rinsed and drained
- ⅓ c dried cranberries
- ¼ c pumpkin seeds
- 1 c mixed greens like spinach, arugula or spring mix
For the lemon-olive oil vinaigrette
- 2 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoon fresh lemon juice
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Cut the butternut squash
- If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small ½ inch cubes.
Bake a butternut squash
- Place cubed squash on a parchment lined baking sheet. Sprinkle with thyme, cayenne pepper and salt. Drizzle with the olive oil toss to combine. Bake butternut squash at 400F for about 25-30 minutes stirring halfway through or until tender when poked with knife. Remove from the oven and let it slightly cool.
Prepare the quinoa
- Add raw quinoa to a colander and rinse it for a few seconds under a running water. Add quinoa to a medium pot along with 1 ½ c of water. Put on the stovetop and bring to a boil. Reduce to simmer and cook the quinoa with a lid on for about 15 minutes until tender. Fluff it with a fork and let it slightly cool.
Make a lemon-olive oil dressing
- While squash and quinoa are cooking, in a small bowl add fresh lemon juice, olive oil, Dijon mustard, Maple syrup, salt and pepper. Whisk until combined.
Combine the ingredients
- In a large bowl add roasted butternut squash, cooked quinoa, drained and rinsed black beans, dried cranberries, pumpkin seeds and greens. Drizzle with the lemon-olive oil dressing and mix to combine. Taste the butternut squash black bean salad to see if it needs more salt or pepper. Serve immediately.
Notes
- Substitutions.
- Storage. Leftovers of this Butternut Squash, Black Bean and Quinoa Salad should be stored covered in the fridge where it will last for about 4 days.
- It's not recommended to freeze this Black Bean and Squash salad.
- If you're using a large butternut squash and have leftovers of uncooked squash, it's ok to freeze it. Portion cubed squash in the freezer safe bags (I like these ones) and freeze for up to 9 months. Defrost butternut squash in a refrigerator until thawed complete.
- The same you can do with the leftovers of cooked quinoa. Add it to a freezer bag and freeze for about 6 month. Defrost in a fridge.
- Quinoa. Quinoa gives the salad a nice crunch. If you don’t have quinoa on hand, you can use whole-wheat couscous, millet, or short-grain brown rice instead.
- Black beans. Feel free to replace them with Chickpeas or Cannellini beans.
- Dried Cranberries. The tartness of cranberries cut through the sweetness of the squash. If you don't have them, dried cherries or currants make a great substitution. Alternatively, you can use raisins.
- Pumpkin seeds. They're excellent for enriching this butternut quinoa salad with healthy fats and protein. You can use sunflower seeds, toasted walnuts or almonds instead.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
41g
(14%)
Protein
10.2g
(20%)
Fat
12.9g
(20%)
Saturated Fat
2g
(10%)
Sodium
310mg
(13%)
Potassium
865mg
(25%)
Fiber
10.3g
(41%)
Sugar
4.4g
(9%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 10.2g | 20% |
| Fat | 12.9g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 310mg | 13% |
| Potassium | 865mg | 18% |
| Fiber | 10.3g | 41% |
| Sugar | 4.4g | 9% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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