Description
This Butternut Squash Quinoa Salad is a vibrant, gluten-free, vegan dish that combines roasted squash, quinoa, and apples for a perfect fall meal.
Ingredients
Scale
- 1 medium Butternut Squash (or sweet potatoes)
- 2 tablespoons Olive Oil (extra virgin recommended)
- 1 cup Pecan Pieces (or almonds, walnuts, pepitas)
- 1 cup Quinoa (rinsed)
- 2 cups Baby Kale (or curly/lacinato kale)
- 1 medium Apple (Honeycrisp or Pink Lady recommended)
- 2 stalks Green Onions (sliced)
- 1/2 cup Pomegranate Arils (or dried cranberries)
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Maple Syrup
- 1 teaspoon Salt (to taste)
- 1 teaspoon Pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash in olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer and roast for 30-40 minutes, turning halfway through, until tender and caramelized.
- While the butternut squash roasts, heat a small skillet over medium heat. Add the pecan pieces and toast for about 8-10 minutes, stirring frequently, until fragrant and golden brown. Allow them to cool to room temperature.
- In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and let it cool slightly.
- In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, baby kale, diced apple, sliced green onions, and pomegranate arils. Gently toss to mix.
- In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Drizzle this over the salad and toss until well-coated. Adjust seasoning to taste before serving.
Notes
- Feel free to substitute your favorite nuts or greens.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg