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
Scale
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