Butternut Squash and Quinoa Salad

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 280
• Protein: 9g
• Carbohydrates: 46g
• Fat: 9g
• Fiber: 7g
• Sugar: 6g
• Sodium: 220mg

Why Make This Butternut Squash and Quinoa Salad

This Butternut Squash and Quinoa Salad is a vibrant, wholesome dish that combines the nutty flavors of quinoa with the sweet, earthy notes of roasted butternut squash. It’s packed with nutrients and provides a great balance of textures—crunchy bell pepper, chewy cranberries, and creamy feta cheese. Perfect for a healthy lunch or dinner, this salad can easily be adapted for various seasons and occasions. Plus, it’s a fantastic way to sneak in additional veggies while enjoying a delightful blend of flavors.

How to Make Butternut Squash and Quinoa Salad

Step 1: Preparation

Preheat your oven to 400°F (200°C). Start by spreading the cubed butternut squash evenly on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.

Step 2: Roasting

Roast the squash in the preheated oven for 25-30 minutes until it’s tender and slightly caramelized. It should be soft enough to pierce with a fork and deliciously golden on the outside.

Step 3: Cooking Quinoa

Meanwhile, bring the vegetable broth or water to a boil in a medium saucepan. Once boiling, add the rinsed quinoa, reduce the heat, cover, and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy.

Step 4: Mixing Ingredients

In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, diced red onion, diced red bell pepper, dried cranberries, and crumbled feta cheese.

Step 5: Dressing the Salad

In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper until well combined. Pour this dressing over the salad mixture and toss gently to ensure everything is coated evenly.

Step 6: Finishing Touch

Garnish your salad with fresh parsley. It can be served warm or at room temperature, making it a versatile dish for any occasion.

How to Serve Butternut Squash and Quinoa Salad

This salad is incredibly versatile! Serve it as a main dish for lunch, or pair it with grilled chicken or fish for a heartier dinner. For a cozy fall gathering, it can be a fantastic side dish. You can also enjoy it as a meal prep option; just store it in individual servings for an easy grab-and-go lunch during the week.

How to Store Butternut Squash and Quinoa Salad

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to save some time later, keep the dressing separate if you anticipate having leftovers. This way, the salad stays fresh and doesn’t become soggy.

Expert Tips for Perfect Butternut Squash and Quinoa Salad

• Cut the squash evenly: To ensure even roasting, cut your butternut squash into uniform cubes.
• Rinse your quinoa: This helps remove any bitterness from the quinoa’s natural coating.
• Experiment with nuts: Adding toasted walnuts or pecans can give an extra crunch and flavor boost.
• Swap the cheese: For a vegan version, try using avocado or omit the cheese altogether.
• Herb variations: Fresh herbs like mint or cilantro can refresh the flavor profile if you’re looking for a different twist.

Delicious Variations

• Add Greens: Toss in some baby spinach or arugula for a fresh, leafy element.
• Spicy Kick: Add a dash of red pepper flakes to the dressing for some heat.
• Fruit Swap: Replace cranberries with pomegranate seeds or diced apples for a seasonal twist.

Frequently Asked Questions

• Can I make this salad ahead of time?
  Yes, you can prepare this salad a day in advance. Store it in the fridge without the dressing for optimum freshness.

• What can I serve with this salad?
  This salad pairs beautifully with grilled meats, roasted vegetables, or can be served alone as a light meal.

• Can I use other grains instead of quinoa?
  Absolutely! Farro, barley, or brown rice are all great substitutes that will work well in this salad.

• Is it gluten-free?
  Yes, quinoa is naturally gluten-free, making this salad suitable for those with gluten sensitivities.

• Can I freeze the salad?
  While the quinoa can be frozen, it’s best to avoid freezing the salad after adding the dressing to prevent the textures from becoming mushy.

Conclusion

Butternut Squash and Quinoa Salad is not only delicious, but it also showcases an array of flavors and textures that you and your loved ones will enjoy. It’s an easy-to-make dish packed with nutrition, making it a wonderful addition to your meal rotation. Whether you’re looking for a healthy lunch or a festive side for a gathering, this salad delivers. Give it a try, and savor the smiles it brings at your table!

Butternut Squash and Quinoa Salad

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• Author: mia-harper
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and wholesome salad featuring nutty quinoa and sweet, roasted butternut squash, packed with nutrients and flavors.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• Fresh parsley for garnish

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Instructions

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the squash for 25-30 minutes until tender and caramelized.
3. In a saucepan, bring the vegetable broth or water to a boil, add rinsed quinoa, cover, and simmer for about 15 minutes until fluffy.
4. In a large bowl, combine the roasted squash, cooked quinoa, diced red onion, red bell pepper, dried cranberries, and crumbled feta.
5. Whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper for the dressing, and pour it over the salad. Toss gently to coat.
6. Garnish with fresh parsley and serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 220mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 10mg