Description
This vibrant Tempting Roasted Butternut Squash Quinoa Salad is the perfect dish to embrace the essence of fall. Featuring roasted butternut squash, protein-packed quinoa, and a medley of seasonal vegetables, this salad is not only visually stunning but also deliciously satisfying. Ideal as a main course or side dish, it captures the warmth and flavors of autumn in every bite. Enjoy it warm or at room temperature—perfect for any gathering!
Ingredients
Scale
- 2 cups butternut squash, peeled and diced (about 1 medium squash)
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 cups kale, chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/3 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash with olive oil, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- In a large bowl, combine cooked quinoa, roasted butternut squash, chopped kale, cranberries, pecans, and feta cheese.
- Drizzle balsamic vinegar over the salad mixture and toss gently to combine before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 240g)
- Calories: 310
- Sugar: 9g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg