Butternut Squash & Cranberry Quinoa Salad

Prep Time: 20 minutes

Cooking Time: 40 minutes

Yeilds: 4 servings

Category: Grains

Ingredients:

  • 3 cups butternut squash, chopped

  • 1 Tbsp. olive oil

  • 1 cup uncooked quinoa (I used rainbow quinoa but any type will do)

  • 1½ cups water

  • ⅓ cup dried cranberries

  • ⅓ cup red onion, fine!y chopped

  • 3 Tbsp. toasted pumpkin seeds

  • salt and black pepper

 

Balsamic Vinaigrette:

  • ½ cup olive oil

  • ¼ cup balsamic vinegar

  • 1 tsp. honey

  • 1 tsp. Dijon mustard

  • 1 garlic clove, minced

 

Source: Katya, LittleBroken.com

Directions:

  • Preheat the oven to 400F.

  • Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.

  • While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.

  • To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.

 

Balsamic Vinaigrette

  • Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.

 

 

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