Quinoa always needs some extra flavor, which is exactly what the butternut squash and cranberries do. Drizzle the sweet yet tangy balsamic vinaigrette over the salad and you’ve got yourself one delicious meal. Fitting with the season, add some pumpkin seeds! If pumpkin seeds are your type of crunch, add some chopped almonds, walnuts, or pecans.
- Prep Time:15m
- Cook Time:25m
- Total Time:40m
- Serves: 4 people
- Category: Entrees, Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For The Salad
- 3 c butternut squash, chopped
- 1 tbsp. olive oil
- 1 c uncooked quinoa
- 1 1/2 c water
- ⅓ cup dried cranberries
- ⅓ cup red onion, finely chopped
- 3 tbsp. toasted pumpkin seeds
- sea salt and black pepper, to taste
For The Dressing
- 1/4 c olive oil
- 1/4 c balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400F.
- In a large bowl, toss the butternut squash with olive oil. Season with sea salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
- While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
- To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, and toasted pumpkin seeds in a large bowl.
- Whisk all the ingredients in a small bowl until combined. Season with sea salt and pepper, to taste. Add the vinaigrette and mix until combined. Season with sea salt and pepper, to taste. You can chill the dressing in the refrigerator for couple hours before serving, if you want to.
