Roasted Butternut Squash & Quinoa Salad

Roasted Butternut Squash & Quinoa Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    c apple cider vinegar

  • 3

    tbsp maple syrup

  • 2

    tbsp dijon mustard

  • ½

    tsp finely chopped fresh rosemary

  • ½

    cup canola oil

  • 1

    lb butternut squash, peeled and seeded

  • c dry quinoa

  • 1

    c chopped fresh arugula leaves

  • ½

    c chopped green onions

  • ½

    c dried cranberries

  • ¼

    c chopped toasted walnuts

Directions

Preheat oven to 400. Dressing: Combine vinegar, syrup, mustard, rosemary, salt and pepper. Slowly pour in canola oil, whisking constantly until well combined. Cut squash into 1/2" cubes. Toss with 2 tbsp of dressing. Spread on parachment paper-lined baking sheet. Roast for 25 minutes or until tender and browned, stirring occasionally. Meanwhile, rinse quinoa in a fine mesh strainer under cold, running water for 2 minutes. Transfer to a saucepan. Add 3 cups cold water. Bring to a boil. Cover, reduce heat to low, simmer 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork. Transfer cooled quinoa, roasted squash, arugula, green onion and cranberries to a large bowl, drizzle remaining dressing and gently toss to coat. Adjust seasonings to taste. Serve cold or at room temperature, garnish with toasted walnuts.


Nutrition

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