Fall Butternut Squash Quinoa Salad

I was making this Fall Butternut Squash Quinoa Salad in my Instagram stories the other day and you guys wanted me to share the recipe, so here it is. This salad comes together in about 30 minutes. It is chock full of good-for-you stuff and is hearty & satisfying. The roasted butternut squash, dried cranberries and toasted pumpkin seeds make it the perfect fall salad. It holds up well, so it is perfect to make in a large batch and then you have a healthy lunch for the whole week. I love topping it with grilled chicken as well.

Fall Butternut Squash Quinoa Salad

INGREDIENTS:

3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa
2  cups water
1/3 cup dried cranberries
1/3 cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
salt and black pepper

DRESSING:

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
salt and black pepper

HOW TO:

1. Preheat the oven to 400F.
2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
3. Combine all dressing ingredients in your salad bowl and mix together.
4. While the squash is roasting, rinse quinoa under cold water until water runs clear. Cook according to package directions. (*I have been using this Pampered Chef Rice Cooker for years now and it comes out perfect every, single time. 5 minutes in the microwave on high and 15 minutes on half power.)
5. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in your salad bowl and toss until everything is evenly coated with the dressing. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.

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Give it a try this weekend.

XO,

 

 

 

 

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