Butternut Squash Quinoa Salad
Ingredients
The salad
-
⅔
cup
quinoa
-
1 ⅓
cup
water or bone broth
-
1
lb
butternut squash, chopped into cubes
-
1
medium
red onion, chopped
-
1
tbsp
olive oil
-
¼
cup
chopped pecans
-
½
cup
dried cranberries
-
2
cups
spinach or baby kale
-
to taste
salt and pepper
The dressing
-
3
tbsp
olive oil
-
¼
cup
lemon juice
-
¼
tsp
garlic powder
-
¼
tsp
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the butternut squash and onions on the baking sheet and drizzle with olive oil, coating them well.
- Sprinkle with salt and pepper, then roast for 20-30 minutes, tossing once halfway through.
- Once roasted, remove from the oven and let cool.
- Cook the quinoa by bringing quinoa and water to a boil, then reduce heat and simmer for 15 minutes.
- Prepare the dressing by whisking together all dressing ingredients in a small bowl.
- In a large bowl, combine the roasted butternut squash, onions, quinoa, spinach or kale, cranberries, and pecans.
- Toss everything with the dressing and season with additional salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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