This Roasted Butternut Squash Quinoa Salad is made with fresh fall ingredients and tossed in a sweet, maple syrup dressing. It’s healthy, easy to make and the perfect side dish for a Thanksgiving dinner.
Ingredients
- Butternut Squash: 1 medium squash, peeled with peeler then cut into cubes
- Olive oil: 1 tbsp to help roast the butternut squash
- Maple Syrup: 1/2 tbsp to add a light sweet flavour to the butternut squash
- Cinnamon: 1 tsp adds a delicious warm fall flavour
- Salt: 1 tsp of salt
Other Salad Ingredients
- Quinoa: 1 1/2 cups dry quinoa
- Vegetable broth: 3 cups vegetable broth adds more flavour than simply using water
- Kale: 1 cup of chopped kale
- Toppings: dried cranberries, pumpkin seeds, fresh thyme, and feta. Do not use feta if serving to vegetarian and/or vegan guests. Feta is typically not vegetarian (also not dairy-free).
Dressing Ingredients
- Olive oil: 1/4 cup olive oil
- Maple syrup: 2 tbsp of maple syrup
- Apple Cider Vinegar: 1 tbsp of apple cider vinegar
- Dijon mustard: 1 tbsp of dijon mustard
- Garlic: 1 clove, minced
- Salt & pepper: 1 tsp salt and a pinch of pepper
How to Make
This recipe can be made in a few EASY steps:
Butternut squash: Preheat oven to 400 degrees F (you want that oven hot!). Toss butternut squash ingredients in a medium size bowl. Arrange squash in an even layer on a baking sheet. Roast in the oven for 35 minutes, until tender.
Quinoa: Place quinoa and vegetable broth in a medium size pot and bring to a boil. Making quinoa in vegetable broth gives quinoa more flavour than simply using water (feel free to use water if you don’t have broth though!). Once boiling, reduce to a simmer and cover pot. Let cook for about 15 minutes until all liquid has been absorbed. When quinoa is done, fluff with a fork and set aside to cool.
Dressing: Whisk dressing ingredients together in small bowl. So easy.
Putting it together: Toss cooled quinoa, kale and dressing together. Add more salt and pepper if you’d like!
Top salad with roasted butternut squash, dried cranberries, pumpkin seeds, feta and fresh thyme.
Storage
- Store the quinoa, kale and dressing mixture separate from the butternut squash and toppings. Put ingredients together right before you are ready to eat. I suggest making this recipe the day you are serving it as it is the most fresh.
More recipe to try
PrintRoasted Butternut Squash Quinoa Salad
- Total Time: 40 minutes
- Yield: 5 1x
Description
This Roasted Butternut Squash Quinoa Salad is made with fresh fall ingredients and tossed in a sweet, maple syrup dressing. It’s healthy, easy to make and the perfect side dish for a Thanksgiving dinner.
Ingredients
Butternut Squash
- 1 butternut squash, peeled and cut into cubes
- 1 tbsp olive oil
- 1/2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp salt
Other Salad Ingredients
- 1 1/2 cups dry quinoa
- 3 cups vegetable broth
- 1 cup kale, chopped
- Top with dried cranberries, pumpkin seeds, fresh thyme, and feta*
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 garlic clove, minced
- 1 tsp salt
- Pinch of pepper
Instructions
- Preheat oven to 400 degrees F.
- Place quinoa and vegetable broth in a medium size pot and bring to a boil. Once boiling, reduce to a simmer and cover pot. Let cook for about 15 minutes until all liquid has been absorbed. When quinoa is done, fluff with a fork and set aside to cool.
- Toss butternut squash ingredients in a medium size bowl. Arrange squash in an even layer on a baking sheet. Roast in the oven for 35 minutes, until tender.
- Whisk dressing ingredients together in small bowl.
- Toss cooled quinoa, kale and dressing together. Add more salt and pepper if desired.
- Top salad with roasted butternut squash, dried cranberries, pumpkin seeds, feta and fresh thyme
Notes
*Feta is typically not vegetarian nor vegan so do not use if serving to vegetarian guests. You can always have a small bowl of feta on the side for non-vegetarian guests to add as an option.
- Prep Time: 5
- Cook Time: 35
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