October 4, 2017

Butternut Squash & Cranberry Quinoa Salad

Eat Healthy

Fall flavors come together in a deliciously unexpected way in this Butternut Squash & Cranberry Quinoa Salad. 

Butternut squash is a low-fat food that delivers an ample amount of fiber, along with potassium, folate and vitamins A and B6 – making this gourd a good choice for heart health.

You’ll also love the sweet-yet-savory flavor of butternut squash paired with nutty quinoa, tart cranberries, fresh parsley and a refreshing hint of lemon in the homemade vinaigrette. 

Serve this salad over a bed of arugula or other dark leafy green of your choice. 

This festive side also would work well on the table at your next holiday gathering. Just make ahead the night before for a potluck dish that’ll wow your guests. 

 

Butternut Squash & Cranberry Quinoa Salad

Recipe adapted from LittleBroken.com

Serves 4
 

Ingredients:

3 cups butternut squash, chopped

1 tablespoon olive oil

1 cup uncooked quinoa

1 1/2 cups water

1/3 cup dried cranberries

1/3 cup red onion, finely chopped

3 tablespoons pumpkin seeds, shelled and toasted

3 tablespoons fresh parsley, finely chopped

Salt and black pepper, to taste 

For the balsamic vinaigrette:

1/4 cup olive oil

1/8 cup balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 garlic clove, minced

Salt and black pepper, to taste
 

Directions:

1. Preheat oven to 400 degrees.

2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes, until squash is tender and lightly browned.

3. 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.

4. To make the balsamic vinaigrette, whisk together the olive oil, balsamic vinegar, honey, mustard and garlic in a small bowl until combined. Season with salt and pepper, to taste.

5. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds and parsley in a large bowl. Add about half of the vinaigrette and mix until combined. Season with salt and pepper, to taste. Add more vinaigrette, if desired. Chill in the refrigerator for 2 hours and serve. 

 

Nutritional information per serving:

Calories: 401; Carbohydrates: 45.7g; Protein: 9g; Total Fat: 21.8g; Saturated Fat: 3.2g; Cholesterol: 0mg; Dietary Fiber: 6g; Sodium: 28mg