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RECIPE
14 INGREDIENTS 7 STEPS 30min

Roasted Butternut Squash and Quinoa Salad

4.3
3 Ratings
This healthy salad is filling but won't weigh you down.
Roasted Butternut Squash and Quinoa Salad Recipe | SideChef
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This healthy salad is filling but won't weigh you down.
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30min
Total Time
$2.79
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/2 cup
1/2 Tbsp
Extra-Virgin Olive Oil
1 cup
Medium Butternut Squash , diced
3 Tbsp
Pepitas
3 Tbsp
Dried Cranberries
3 Tbsp
Scallions , thinly sliced
3 Tbsp
Pecans , roughly chopped
3 Tbsp
Extra-Virgin Olive Oil
1/2 Tbsp
Dijon Mustard
to taste
1 cup
Water
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Delivery & Pickup From
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Fulfilled by
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Nutrition Per Serving

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CALORIES
617
FAT
41.7 g
PROTEIN
11.9 g
CARBS
55.3 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Prepare Butternut Squash (1 cup) . Place it in a bowl and toss to coat with Extra-Virgin Olive Oil (1/2 Tbsp) . Spread evenly on a foil-lined baking sheet.
Step 3
Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown. Remove from oven and cool to room temp.
Step 4
While squash roasts, rinse the Quinoa (1/2 cup) . Place it in a saucepan with Water (1 cup) . Cook quinoa according to package directions. Add Dried Cranberries (3 Tbsp) in the last 5 minutes of cooking. When all the water is absorbed, remove from heat and set aside to cool.
Step 5
In a large bowl, combine the roasted squash, Pepitas (3 Tbsp) , Scallions (3 Tbsp) , and Pecans (3 Tbsp) with the cooked quinoa.
Step 6
Make the dressing by combining Extra-Virgin Olive Oil (3 Tbsp) , Apple Cider Vinegar (1 Tbsp) , Maple Syrup (1 Tbsp) , Dijon Mustard (1/2 Tbsp) , Sea Salt (to taste) , and Ground Black Pepper (to taste) . Add dressing to the salad and toss gently to mix.
Step 7
Enjoy!

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3 Ratings
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Nutrition Per Serving
Calories
617
% Daily Value*
Fat
41.7 g
53%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
--
--
Carbohydrates
55.3 g
20%
Fiber
6.8 g
24%
Sugars
16.4 g
--
Protein
11.9 g
24%
Sodium
57.4 mg
2%
Vitamin D
--
--
Calcium
91.8 mg
7%
Iron
4.0 mg
22%
Potassium
672.0 mg
14%
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