Easy Butternut Squash Quinoa Salad

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Hey friends!

Looking for a delicious and healthy meal? I’ve got a treat for you today!

Check out my butternut squash quinoa salad. It’s packed with flavor and super easy to make.

Whether you need a side dish or a main meal, this salad has got you covered.

Let’s dive in and whip up something tasty!

Suggestions for Ingredient Substitution

Butternut squash can be replaced with sweet potato or pumpkin, offering similar nutritional benefits and a comparable texture when roasted. Adjust cooking time slightly as needed. Quinoa can be substituted with bulgur wheat or couscous for a different grain option, maintaining a similar protein content. Cook according to package instructions, as water ratios and cooking times may vary. Dried cherries can be swapped with dried cranberries or raisins, providing a similar sweet-tart flavor profile and chewy texture. Use the same amount as called for in the original recipe. For a dairy-free alternative to goat cheese, consider using crumbled firm tofu seasoned with nutritional yeast and herbs, or omit it entirely for a vegan version of the salad.

Preparation Time	15-25 minutes
Cooking Time	20-30 minutes
Total Time	35-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 90-100 g

Ingredients

• 2 1/2 cups butternut squash
• 1 red onion
• Olive oil
• Salt
• 1 cup quinoa
• 1 cup red quinoa
• 1 1/2 teaspoons honey
• Dash of cinnamon
• Dried cherries
• Parsley
• Pepitas (pumpkin seeds)
• Goat cheese (optional)
• Apple cider vinegar

Step 1: Preheat and Prepare Ingredients

Begin by preheating your oven to 400°F (200°C).

In a bowl, combine 2.5 cups of pre-cut butternut squash and some chopped red onion.

Drizzle the vegetables with olive oil and sprinkle with salt, mixing well to ensure the oil and salt are evenly distributed.

Step 2: Roast the Vegetables

Line a baking sheet with parchment paper if desired, and spread the vegetable mixture evenly across the sheet.

Roast the vegetables in the preheated oven for about 20 minutes, or until they are softened and caramelized, stirring halfway through for even cooking.

Step 3: Cook the Quinoa

While the vegetables are roasting, prepare the quinoa.

Use a 1:2 ratio of quinoa to water, bringing the mixture to a boil and then simmering until the water is absorbed.

Fluff the quinoa with a fork once it’s done cooking.

Step 4: Make the Dressing

In a separate bowl, prepare the dressing by whisking together olive oil, apple cider vinegar, about 1.5 teaspoons of honey, a dash of cinnamon, and a little salt.

Whisk until the ingredients are well combined, creating a smooth dressing.

Step 5: Combine Salad Ingredients

Once the squash is roasted, combine it with the cooked quinoa in a large bowl.

Pour the prepared dressing over the mixture and toss to coat evenly.

Add in dried cherries, chopped parsley, and pepitas (pumpkin seeds) to the mixture.

Step 6: Final Touches and Serve

If desired, top the salad with goat cheese or another cheese of your choice for an additional layer of flavor.

Serve the salad warm or cold, based on your preference.

Enjoy your vibrant and flavorful quinoa salad!