Butternut Squash Quinoa Salad
Ingredients
The salad
-
1
lb
cubed uncooked butternut squash
-
3
cups
cooked quinoa
-
2
oz
crumbled goat cheese
-
1
tbsp
minced fresh parsley
The dressing
-
1
tbsp
fresh squeezed orange juice
-
1
tbsp
fresh squeezed lemon juice
-
1
tbsp
apple cider vinegar
-
1
tsp
honey
-
1 ⅔
tbsp
olive oil
Seasoning
Instructions
- Preheat the oven to 400°F.
- Toss the cubed butternut squash with 2 teaspoons of olive oil and sprinkle with sea salt.
- Spread the squash on a baking sheet in a single layer and bake for 25 minutes.
- Allow the squash to cool for 5-10 minutes after removing from the oven.
- In a mixing bowl, combine the cooled squash with the cooked quinoa, goat cheese, and parsley.
- In a small bowl, mix the remaining olive oil, orange juice, lemon juice, apple cider vinegar, and honey until combined.
- Pour the dressing over the quinoa mixture and stir until evenly coated.
- Serve at room temperature or chilled.
Nutrition Facts (estimated)
Servings
5
Calories
125
Total fat
5g
Total carbohydrates
18g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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