Harvest Butternut Squash Quinoa Salad
A cozy autumn salad featuring roasted butternut squash, quinoa, kale, and a tangy dressing, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups kale, chopped
- 1/2 cup dried cranberries
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
Instructions
- Preheat your oven to 400°F (205°C). Peel and dice your butternut squash into bite-sized cubes.
- Toss the diced squash onto a parchment-lined baking sheet with olive oil, salt, and pepper. Roast for about 25-30 minutes.
- Rinse your quinoa under cold water. Combine with 2 cups of water in a saucepan, bring to a boil, then simmer for about 15 minutes.
- Chop your kale and massage it with lemon juice and a pinch of salt.
- Whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a bowl.
- Combine the roasted squash, quinoa, chickpeas, kale, and cranberries in a large mixing bowl.
- Drizzle with the dressing and toss gently until well-coated.
- Taste and adjust seasoning as desired.
Notes
Serve warm or at room temperature, garnished with pumpkin seeds or toasted walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: butternut squash, quinoa salad, autumn recipes, healthy salad, vegan recipe
Find it online: https://rusticflavor.com/harvest-butternut-squash-quinoa-salad/