Description
Embrace the flavors of fall with this Tempting Roasted Butternut Squash Quinoa Salad. Featuring sweet roasted butternut squash, nutty quinoa, and vibrant greens, this salad is a nutritious and satisfying dish perfect for any autumn occasion. Whether served warm or cold, it’s a delightful blend of textures and tastes that will leave your guests asking for more.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups kale or spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden brown and tender, stirring halfway through.
- While the squash roasts, cook the rinsed quinoa in water or vegetable broth according to package instructions (usually about 15 minutes). Fluff with a fork after cooking.
- In a large bowl, combine the cooked quinoa with chopped kale or spinach. Add the roasted butternut squash (once cooled slightly), cranberries, and pecans.
- Drizzle with balsamic vinegar and remaining olive oil before tossing gently to combine all ingredients thoroughly. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg