Butternut Squash, Goat Cheese & Cranberry Quinoa Salad
Ingredients
The salad
-
½
butternut squash
butternut squash
-
1
tablespoon
extra virgin olive oil
-
1
teaspoon
dried sage
-
pinch
salt
-
pinch
pepper
The quinoa
-
¾
cup
quinoa
-
1 ½
cups
water
The add-ins
-
2
tablespoons
pepitas (pumpkin seeds)
-
⅓
cup
cranberries
-
2
tablespoons
goat cheese
-
1
teaspoon
lemon juice
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 425°F.
- Peel and seed the butternut squash, then cut it into small chunks.
- In a bowl, mix the squash with olive oil, sage, salt, and pepper.
- Roast the squash for 8-10 minutes, toss, and roast for an additional 5-8 minutes until browned.
- Rinse the quinoa under cold water, then combine it with water in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
- Toast the pepitas in a pan over medium heat for 2-3 minutes until browned.
- Chop the cranberries and goat cheese.
- Once the quinoa has cooled, combine it with the roasted squash, goat cheese, cranberries, and toasted pepitas.
- Add lemon juice, and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
241
Total fat
9g
Total carbohydrates
33g
Total protein
8g
Sodium
31mg
Cholesterol
3mg
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