Butternut Squash and Cranberry Quinoa Salad Recipe

Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.


Recipe by: littlebroken.com

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
  1. Preheat the oven to 400F.
  2. 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.
  3. 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

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel