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RECIPE
14 INGREDIENTS7 STEPS30MIN

Roasted Butternut Squash and Quinoa Salad

4.3
3 Ratings
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This healthy salad is filling but won't weigh you down.

30MIN

Total Cooking Time

14

Ingredients
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1/2 cup
1/2 Tbsp
Extra-Virgin Olive Oil
1 cup
Medium Butternut Squash , diced
3 Tbsp
Pumpkin Seeds
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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Nutrition Per Serving
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CALORIES
594
FAT
37.1 g
PROTEIN
10.0 g
CARBS
60.7 g

Directions

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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, Pumpkin Seeds (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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Nutrition Per Serving
Calories
594
% Daily Value*
Fat
37.1 g
48%
Saturated Fat
5.0 g
25%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
60.7 g
22%
Fiber
8.3 g
30%
Sugars
16.3 g
--
Protein
10.0 g
20%
Sodium
59.6 mg
3%
Vitamin D
--
--
Calcium
96.7 mg
7%
Iron
3.3 mg
18%
Potassium
687.5 mg
15%
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