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–+ servings

Quinoa-Butternut Squash Salad

Loaded with healthy ingredients, this quinoa salad with roasted butternut squash is a side dish to feel good about eating! Not to mention that it tastes amazing. It's wonderful for Thanksgiving or Christmas, and it makes a great pot luck dish or a light lunch.
Adapted from a recipe on Foolproof Living.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 333 kcal

Ingredients
  

For the roasted vegetables

  • 1 lb. butternut squash peeled and cut into 1-inch cubes
  • 1 medium red onion peeled and cut into chunks
  • 1½ tbsp. olive oil
  • ¾ tsp. kosher salt
  • ¼ tsp. black pepper freshly ground

For the dressing

  • ¼ cup extra virgin olive oil
  • 4 tbsp. white balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 2 tbsp. maple syrup
  • 1 clove garlic minced
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper freshly ground

For the salad

  • 2 cups baby spinach, kale, or chard washed and tough stem parts removed
  • 1½ cups cooked quinoa
  • ½ cup dried cherries or cranberries roughly chopped
  • ½ cup walnuts or pecans toasted and roughly chopped (optional)
  • pomegranate seeds optional

Instructions
 

Roast the vegetables

  • Preheat the oven to 425℉. Line a sheet pan with parchment paper or lightly coat with cooking spray.
  • Place the squash and red onion on the baking sheet. Drizzle with oil, sprinkle with the salt and pepper, and toss to coat. Roast in preheated oven for 20-25 minutes, or till the squash is easily pierced with a fork. Remove from oven and set aside.

Make the dressing

  • Add dressing ingredients to a glass jar and whisk together till combined. Set aside.

Toast the nuts

  • Add the nuts to a small non-stick pan over medium heat. Toast the nuts, stirring often for about 3-5 minutes or till crisp and fragrant. Remove from pan and set aside to cool as you assemble the salad.

Assemble the salad

  • Add the baby spinach, quinoa, cherries, and roasted vegetables to a large bowl. Drizzle with the dressing and toss gently to coat.
  • Finish with toasted walnuts or pecans and a sprinkle of pomegranate seeds, if using, and serve.

Notes

  • To speed the prep process, peel and cube the squash while the quinoa is cooking.
  • Be sure to allow time for the quinoa and roasted vegetables to cool before assembling the salad.
  • If making the salad ahead of time, reserve some of the dressing for the day of serving. The quinoa will absorb most of it as it sits in the refrigerator overnight.
  • Also, when making the salad ahead of time, don't add the nuts, as they will get soggy. Toast and add the nuts just before serving. 
  • When toasting the nuts, be careful not to burn them, which can happen quickly. Stir fairly constantly and remove once they begin to give off a nutty fragrance.
Nutrition Facts
Quinoa-Butternut Squash Salad
Amount per Serving
Calories
333
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
10
g
Sodium
 
604
mg
26
%
Potassium
 
505
mg
14
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
13
g
14
%
Protein
 
6
g
12
%
Vitamin A
 
9341
IU
187
%
Vitamin C
 
20
mg
24
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.