Cranberry Squash Quinoa Salad
Ingredients
-
1
lb
delicata squash or other winter squash
-
2
tbs
olive oil, divided
-
1½
cups
dry quinoa
-
1
tbs
balsamic vinegar
-
¾
cup
cranberry sauce (homemade or store-bought)
-
to taste
salt
-
1
tbs
snipped chives for garnish
Instructions
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise and remove the seeds, then peel and slice it into ¼-inch thick pieces.
- Place the squash in a roasting dish, drizzle with 1 tablespoon of olive oil, sprinkle with salt, and roast for 10 to 15 minutes until tender.
- Cook the quinoa according to package directions, typically 15 to 20 minutes.
- Once cooked, mix the remaining tablespoon of olive oil and balsamic vinegar into the warm quinoa, then stir in the cranberry sauce.
- Adjust salt to taste, gently fold in the roasted squash, and garnish with chives.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
279
Total fat
7g
Total carbohydrates
48g
Total protein
7g
Sodium
16mg
Cholesterol
0mg
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