Butternut Squash Quinoa Salad is like harvest in a bowl with tender squash, fluffy quinoa and an easy apple cider vinaigrette!
8as a side dish
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Ingredients
1medium butternut squashpeeled and cut into 1-inch pieces (about 3 cups)
½red onionsliced into half moons
pinchof salt and pepper
2Tablespoonsolive oil
⅔cupdried cranberries
⅔cuptoasted walnuts
1cupquinoarinsed and drained
2Tablespoonschopped flat leaf parsleyoptional
4ouncescrumbled goat cheeseoptional
For the apple cider dressing:
2Tablespoonsapple cider vinegar
¼cupolive oil
1Tablespoonmaple syrup
2teaspoonsDijon mustard
¼teaspoongarlic powder
¼teaspoonsalt
⅛teaspoonblack pepper
Instructions
Roast the vegetables. Heat the oven to 425°F. Place the squash and red onions in a single layer on a rimmed baking sheet. Drizzle with 2 Tablespoons of the oil and use your hands or a large spoon to toss to coat. Season with a pinch of salt and pepper and spread into an even layer. Roast until the squash is fork tender and vegetables are starting to brown, about 30-35 minutes, stirring halfway through. Remove the roasted vegetables from the oven and set aside.
Cook the quinoa. To cook quinoa on the stovetop: Add two cups of cold water to a medium pot. Add the rinsed and drained quinoa. Bring the mixture to a boil, then cover with a lid and reduce the heat to low. Simmer for 15 minutes, then take the pot off the heat. Let it sit, with the lid on, for 10 minutes. Remove the lid and fluff with a fork.
Toast walnuts: Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, heated over medium high heat. Cook, keeping an eye on the walnuts and stirring frequently. Don't walk away - they'll toast quickly!. As soon as you smell the walnuts, after 3-4 minutes, remove them from the heat and transfer them to a plate or paper towel to cool.
Make the dressing: In a mason jar, combine all dressing ingredients and shake vigorously.
Combine the salad: In a large bowl the cooked butternut squash and onions, warm quinoa, walnuts and cranberries. Top with apple cider dressing and stir to combine.
Serve warm, at room temperature or chilled.
It will seem that there's a lot of dressing at first but the salad will soak up some of it since the ingredient are warm. Take a taste and check for seasoning, adding more salt and pepper if needed.instructions above have you cook the quinoa in water broth, but you can also use vegetable broth or chicken broth.
Video
Notes
It will seem that there's a lot of dressing at first but the salad will soak up some of it since the ingredient are warm. Take a taste and check for seasoning, adding more salt and pepper if needed.instructions above have you cook the quinoa in water broth, but you can also use vegetable broth or chicken broth.