Description
A vibrant and wholesome salad featuring nutty quinoa and sweet, roasted butternut squash, packed with nutrients and flavors.
Ingredients
Scale
- 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
Instructions
- 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.
- Roast the squash for 25-30 minutes until tender and caramelized.
- In a saucepan, bring the vegetable broth or water to a boil, add rinsed quinoa, cover, and simmer for about 15 minutes until fluffy.
- In a large bowl, combine the roasted squash, cooked quinoa, diced red onion, red bell pepper, dried cranberries, and crumbled feta.
- 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.
- 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