Quinoa Butternut Squash Salad
Ingredients
The salad
-
1
each
butternut squash, peeled, seeded, and chopped into ½-inch cubes
-
2
cups
quinoa
-
4
cups
water
-
1
cup
dried cranberries
-
1
cup
pepitas
-
Olive oil
for drizzling and seasoning
-
Salt
for seasoning
-
Freshly ground black pepper
for seasoning
The Citrus Honey Dressing
-
Juice of 3
large oranges
orange juice
-
Zest of 1
large orange
orange zest
-
¼
cup
olive oil
-
1
tablespoon
honey
-
Salt
to taste
-
Freshly ground black pepper
to taste
Instructions
- Preheat the oven to 400°F.
- Place the butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, turning once until tender.
- While the squash is roasting, cook the quinoa by boiling it with water and salt for 5 minutes, then reduce heat and simmer for about 20 minutes until the water is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine the cooled quinoa, roasted butternut squash, dried cranberries, and pepitas.
- In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper.
- Drizzle the dressing over the salad and toss until well combined. Adjust seasoning if needed.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
150mg
Cholesterol
0mg
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