Description
A vibrant and nutritious salad that combines caramelized roasted butternut squash with earthy, protein-rich quinoa. Featuring a delightful contrast of textures from crunchy toasted walnuts and chewy tart cranberries, this dish is tied together with a tangy balsamic vinaigrette. It is a perfect, health-conscious meal that is as satisfying as a main course as it is a colorful side dish for any occasion.
Ingredients
1 pound butternut squash, peeled and chopped into 1-inch cubes
1 tablespoon vegetable oil
1/2 teaspoon Italian seasoning
Salt and pepper to taste
2 cups baby spinach
2 cups cooked quinoa, cooled
1/2 cup dried cranberries
1/2 cup walnuts, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Toss the butternut squash cubes with vegetable oil, Italian seasoning, salt, and pepper on a baking sheet.
Roast the squash for 20-25 minutes until tender and caramelized, tossing halfway through.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dijon mustard, honey, salt, and pepper to create the dressing.
In a large serving bowl, combine the cooled quinoa, roasted butternut squash, baby spinach, dried cranberries, and chopped walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or store in the refrigerator to allow flavors to meld.
Notes
You can roast the squash and cook the quinoa ahead of time to make assembly quick. Store any leftovers in an airtight container for up to 3 days in the refrigerator.