THE MOST DELICIOUS FALL BUTTERNUT SQUASH SALAD
Whenever the temperatures get cooler, I crave this salad. It comes together in about 30 minutes, is chock full of good-for-you stuff, and is hearty and satisfying. The roasted butternut squash, dried cranberries, and toasted pumpkin seeds make it the perfect fall salad. It holds up well, so it is perfect to make in a large batch, and then you have a healthy lunch for the whole week. I love topping it with grilled chicken as well.
Fall Butternut Squash Quinoa Salad
INGREDIENTS:
3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa
2 cups water
1/3 cup dried cranberries
1/3 cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
salt and black pepper
DRESSING:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
salt and black pepper
HOW TO:
- Preheat the oven to 400F.
- In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper to taste. Arrange the coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
- Combine all dressing ingredients in your salad bowl and mix.
- While the squash is roasting, rinse the quinoa under cold water until the water runs clear. Cook according to package directions.
- To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, and toasted pumpkin seeds in a salad bowl and toss until everything is evenly coated with the dressing—season with salt and pepper to taste. Chill in the refrigerator for a couple of hours and serve.
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Give it a try this weekend. Follow me on Instagram for more updates!
XO,
