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Roasted Butternut Squash and Quinoa Salad
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14 INGREDIENTS • 7 STEPS • 30MINS

Roasted Butternut Squash and Quinoa Salad

Recipe
4.3
3 ratings
This healthy salad is filling but won't weigh you down.
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This healthy salad is filling but won't weigh you down.
30MINS
Total Time
$2.79
Cost Per Serving
Ingredients
Servings
2
us / metric
Quinoa
1/2 cup
Extra-Virgin Olive Oil
2 tsp
Extra-Virgin Olive Oil
Butternut Squash
1 cup
Medium Butternut Squash, diced
Pepitas
3 Tbsp
Pepitas
Dried Cranberries
3 Tbsp
Dried Cranberries
Scallion
3 Tbsp
Scallions, thinly sliced
Pecans
3 Tbsp
Pecans, roughly chopped
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Dijon Mustard
2 tsp
Dijon Mustard
Sea Salt
to taste
Water
1 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
617
Fat
41.7 g
Protein
11.9 g
Carbs
55.3 g
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Cooking InstructionsHide images
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 (2 tsp). 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 (2 tsp), 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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Tags
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Vegetables
Whole Grains
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