Butternut Squash and Cranberry Quinoa Salad Recipe
June 20, 2017
Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.
Servings: 4-6
INGREDIENTS
3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
1½ cups water
⅓ cup dried cranberries
⅓ cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
salt and black pepper
Balsamic Vinaigrette
½ cup olive oil
¼ cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
salt and black pepper
INSTRUCTIONS
- Preheat the oven to 400F.
- In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
- While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes. READ MORE