Butternut Squash Quinoa Salad
Butternut Squash Quinoa Salad is like harvest in a bowl with tender squash, fluffy quinoa and an easy apple cider vinaigrette!
Makes 8 as a side dish
Ingredients
- 1 medium butternut squash peeled and cut into 1-inch pieces (about 3 cups)
- ½ red onion sliced into half moons
- pinch of salt and pepper
- 2 Tablespoons olive oil
- ⅔ cup dried cranberries
- ⅔ cup toasted walnuts
- 1 cup quinoa rinsed and drained
- 2 Tablespoons chopped flat leaf parsley optional
- 4 ounces crumbled goat cheese optional
For the apple cider dressing:
- 2 Tablespoons apple cider vinegar
- ¼ cup olive oil
- 1 Tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black 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.
Video
Farm Girl Tips
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.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 7mg | Sodium: 179mg | Fiber: 3g | Sugar: 12g
