Who doesn’t love a good salad? Especially when it’s as hearty and nutritious as a Butternut Squash and Quinoa Salad. When Fall comes around, butternut squash becomes as ubiquitous as colorful leaves on the ground. This recipe is my personal attempt to integrate this delectable gourd in a fresh and vibrant way. Think of it like a flavorful bridge between the warm, comforting flavors of autumn and the light, refreshing touch of a salad.
And, what about quinoa? This tiny grain is not only packed full of protein, but it also adds a delightful crunch to any recipe. Combined with the softness of roasted butternut squash, it’s like a symphony of textures in your mouth. But don’t just take my word for it, why not give this recipe a try for yourself?
An Introduction to Butternut Squash
Butternut squash, with its sweet and nutty taste, is a fall vegetable that truly deserves more spotlight. While it’s often used in soups or as a side dish, it can also hold its own as a main ingredient. It’s an excellent source of fiber, vitamin C, magnesium, and potassium, making it a nutritional powerhouse.
For this recipe, we’ll be roasting the butternut squash to bring out its naturally sweet flavors. Roasting transforms the squash from a firm vegetable into a tender, caramelized delight. Plus, it’s super easy to do!
Why Quinoa?
Quinoa, referred to as the “mother of all grains” by the Incas, could be one of the most nutritious foods on the planet. It’s rich in fiber, protein, and various essential minerals. It’s also gluten-free, making it a perfect addition for those following a gluten-free diet.
Quinoa not only adds a nutritious punch to this salad but also a nice textural contrast to the soft, roasted butternut squash. Cooked quinoa has a slight crunch that makes every bite of this salad even more delightful.
Bringing It All Together
The magic of this salad lies in the combination of ingredients. The sweetness of the roasted butternut squash is perfectly balanced by the tanginess of the dressing, while the quinoa and other veggies provide a delightful crunch.
It’s not just about the ingredients though, it’s also about the presentation. This salad is a feast for the eyes as well as the palate, with vibrant colors that make it a standout dish on any table.
Ingredients
- 1 medium-sized butternut squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped kale
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- For the dressing: 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, salt, and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel and chop the butternut squash into small cubes, then spread them out on the baking sheet. Roast for about 25-30 minutes, or until tender and lightly browned.
- While the squash is roasting, rinse the quinoa under cold water until the water runs clear. Then cook it in the vegetable broth according to the package instructions.
- In a large bowl, combine the roasted butternut squash, cooked quinoa, chopped kale, dried cranberries, and chopped walnuts.
- For the dressing, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the salad and toss until everything is well coated.
- Serve the salad warm or chilled, as per your preference.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Tips for Butternut Squash And Quinoa Salad
1. You can roast the butternut squash in advance to save time. It keeps well in the fridge for up to 3 days. 2. Feel free to play around with the ingredients. You could replace the kale with spinach or add some feta cheese for extra flavor. 3. This salad is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
Why This Recipe is a Must-Try
This Butternut Squash and Quinoa Salad is more than just a salad. It’s a nutritional powerhouse packed with protein, fiber, and essential vitamins and minerals. The combination of sweet roasted butternut squash, crunchy quinoa, tangy dressing, and other colorful ingredients create a symphony of flavors and textures that’s not only delicious but also visually appealing. It’s the perfect dish for a healthy lunch or a light dinner.
Nutrition Information
- Calories: 350 kcal
- Protein: 8g
- Fiber: 7g