Description
A vibrant autumn-inspired salad featuring roasted butternut squash, fresh cranberries, and protein-rich quinoa, tossed in a light dressing for a delightful mix of flavors and textures.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium butternut squash, peeled and diced
- 1 cup fresh cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400ยฐF (200ยฐC).
- Toss the diced butternut squash with a touch of olive oil, salt, and pepper. Spread it out on a baking sheet for even roasting, and bake for about 25-30 minutes or until tender and caramelized.
- Rinse the quinoa under cold water to remove its bitter outer coating. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then lower the heat and let it simmer, covered, for about 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
- Combine the cooked quinoa, roasted butternut squash, fresh cranberries, chopped walnuts, and finely chopped red onion in a large mixing bowl.
- Whisk together olive oil, maple syrup, and a pinch of salt and pepper in a separate small bowl. Drizzle this dressing over the salad and toss gently to combine.
- Garnish with fresh parsley for a vibrant touch before serving.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 5 days. For freezing, omit the cranberries and walnuts and add them fresh when serving again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg