Butternut Squash Quinoa Salad is hearty, healthy and delicious. It is a nice balance of sweet and savory.
Quinoa is a healthy grain that is high in protein, and very filling. It has a slightly nutty flavor. It is a perfect base for salads.
Butternut squash is roasted here to maximize the flavor. It is added to the quinoa along with dried cranberries, baby spinach, and shallots. The dressing is sweet and tangy. This would make a nice side dish but it hearty enough to be eaten on it’s one as a vegan salad.
If you would like some other ideas for cooking with quinoa, check out Citrus Quinoa Salad, Pomegranate Quinoa Salad, Vegetable Quinoa Soup, Apple Cinnamon Quinoa, Zucchini Corn Quinoa Salad, Lemon Chive Quinoa Patties, and Lemon Asparagus Quinoa.
Butternut Squash Quinoa Salad
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Ingredients
- SALAD:
- 1 cup rainbow quinoa
- 2 cups vegetable broth
- 2 cups butternut squash, cut into 1 inch cubes (2.5 to 3 pounds)
- 1 tablespoon olive oil
- 2 cups fresh baby spinach, stems removed and sliced
- 1 small shallot,diced
- ½ cup dried cranberries
- salt and pepper
- DRESSING:
- 1/3 cup olive oil
- 1 tablespoon cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400 degrees
Place your butternut squash cubes on a foil lined baking sheet. Pour the tablespoon of olive oil over the squash and stir the cubes around so that they all become coated with oil. Sprinkle lightly with salt and pepper. Roast for 20 minutes until the squash is tender and lightly brown. It’s best if you start checking the squash after 15 minutes as you do not want it to overcook and become too soft and mushy. Remove from the oven and let cool.
In a small saucepan, add the vegetable broth and quinoa. Bring to a boil. Reduce the heat to low and cover the pan. Simmer on low for about 15 minutes until all of the broth is absorbed. Remove from the heat and let it sit for 5 minutes. Fluff it with a fork.
In a large bowl combine the quinoa, butternut squash, baby spinach, shallots and dried cranberries. Mix together.
In a small bowl combine the olive oil, cider vinegar, lemon juice, honey and lemon zest. Season to taste with salt and pepper if desired.
Pour over the quinoa salad mixture and combine well. Serve cold or at room temperature.
