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11
OCT

Butternut Squash & Cranberry Quinoa Salad

Filed Under: Recipes at 10:46 am | By: Madeline Reiss
Quinoa salad with cranberries and orange. Superfoods concept. View from above

This salad made with protein-packed quinoa, tasty cranberry, pumpkin seeds & butternut squash is bursting with fall flavors! Easy to mix up in large batches so you always have a healthy meal on hand.

Ingredients

3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa
1½ cups water
⅓ cup dried cranberries
⅓ cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
Salt & black pepper

For Balsamic Vinaigrette
½ cup olive oil
¼ cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
Salt & black pepper

Instructions

For Balsamic Vinaigrette

  1. Whisk all the ingredients in a small bowl until combined. Season with salt & pepper, to taste.

For Salad

  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt & pepper, to taste.
  3. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender & lightly browned.
  4. While the squash is roasting, rinse quinoa under cold water until water runs clear.
  5. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer & cook partially covered until liquid is absorbed, about 20 minutes.
  6. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.
  7. Add the vinaigrette and mix until combined. Season with salt & pepper, to taste. Chill in the refrigerator for couple hours & serve.

Recipe source: LittleBroken.com




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