Butternut squash salad with quinoa
This warm butternut squash salad with quinoa is mixed with spinach, dried cranberries, walnuts and Parmesan and tossed with an apple cider vinaigrette to give it extra flavor!
Yield: 6 servings
Ingredients
For the squash:
- 1 medium butternut squash
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
For the quinoa:
- ¾ cup quinoa, uncooked
- ½ teaspoon salt
- ¼ teaspoon pepper
For the salad:
- 3 cups fresh baby spinach
- ⅓ cup dried cranberries
- ½ cup chopped walnuts, or pecans
- ¼ cup grated Parmesan or hard Italian cheese
- ⅓ cup apple cider vinaigrette, see notes
Instructions
- Preheat oven to 425.
- Cut off the stem and the bottom end of the butternut squash. Cut the neck of the butternut squash off from the bottom, wider part of the squash. Peel the squash. Cut each part in half. Remove the seeds from the bottom part of the squash.
- Chop the butternut squash in about ½-inch pieces. Spread on a large baking sheet (cover with foil or a silat for easier clean-up), then drizzle with olive oil and sprinkle on the thyme, salt and pepper. Stir well to combine. Spread the squash in an even layer.
- Roast the butternut squash at 425 for 25-30 minutes. The pieces should be tender and browned but you want to take it out before it gets too soft.
- Meanwhile, cook the quinoa according to package directions. Season the cooked quinoa with ½ teaspoon salt and ¼ teaspoon pepper.
- Combine the cooked butternut squash, cooked quinoa, spinach, cranberries, walnuts and Parmesan cheese in a large bowl and mix well.
- Drizzle with ¼ cup apple cider vinaigrette, adding an additional 1-2 tablespoons, as desired, to get the salad well coated. Season to taste with extra salt and black pepper.
- Serve warm and enjoy!
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Notes
You can use a store-bought apple cider vinaigrette or make your own (I included a recipe below). I've also skipped this before and the salad was still delicious!
To make your own apple cider vinaigrette in about the right amount needed for this recipe, combine the following in a small jar or container with a lid: ½ teaspoon minced garlic, 1 ½ teaspoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, ½-1 tablespoon honey (as needed for sweetness) and 3 tablespoons extra-virgin olive oil. Cover and shake well to combine.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 602mg | Fiber: 3g | Sugar: 9g
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