Roasted Butternut Squash Quinoa Salad
Ingredients
The salad
-
2 ½
cups
butternut squash, cut into ½" cubes
-
1 ½
cups
red onion, cut into ½” cubes
-
2
tablespoons
olive oil
-
1
teaspoon
sea salt
-
1
cup
uncooked quinoa
-
2
cups
water
-
⅓
cup
dried cherries
-
¼
cup
pepitas
-
¼
cup
fresh parsley, chopped
-
2
oz.
crumbed goat cheese
The dressing
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
olive oil
-
1 ½
teaspoons
raw honey
-
1
dash
ground cinnamon
-
to taste
salt
Instructions
- Preheat the oven to 400°F.
- Combine butternut squash and red onion on a baking sheet, season with olive oil and sea salt, and toss to coat.
- Bake the mixture for 20 minutes.
- In a saucepan, add quinoa and water, bring to a boil, cover, and simmer for 15 minutes until the liquid is absorbed.
- Let the quinoa sit for 2 minutes, then fluff with a fork.
- Prepare the dressing by mixing apple cider vinegar, olive oil, raw honey, ground cinnamon, and salt in a small bowl.
- In a large bowl, combine cooked quinoa, roasted butternut squash, red onion, dried cherries, pepitas, parsley, goat cheese, and the dressing, then toss gently to combine.
Nutrition Facts (estimated)
Servings
6-8
Calories
241
Total fat
12g
Total carbohydrates
28g
Total protein
7g
Sodium
452mg
Cholesterol
0mg
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