Print

Butternut Squash Quinoa Salad

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 6-8 1x
  • Category: Gluten Free, Side Dishes, Holiday, Vegetarian, Salad

Scale

Ingredients

  • 2 1/2 cups butternut squash, cut into 1/2″ cubes (about 1 half butternut squash)
  • 1 1/2 cups red onion, cut into 1/2” cubes
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/3 cup dried cherries
  • 1/4 cup pepitas
  • 1/4 cup fresh parsley, chopped
  • 2 oz. crumbed goat cheese
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons raw honey
  • dash of ground cinnamon
  • salt to taste

Instructions

  1. Preheat oven to 400.
  2. Add the butternut squash and red onion to a baking sheet. Season with 2 tablespoons of olive oil and 1 teaspoon of sea salt. Toss to coat.
  3. Bake the mixture for 20 minutes.
  4. In the meantime add quinoa and water to a small saucepan. Stir and bring mixture to a boil. Cover and reduce to simmer for 15 minutes until the liquid has evaporated. Remove from heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.
  5. To make the dressing: in a small bowl, mix the apple cider vinegar, 2 tablespoons of olive, raw honey, ground cinnamon, and salt to taste.
  6. To a large bowl add cooked quinoa, butternut squash, red onion, dried cherries, pepitas, parsley, goat cheese, and dressing. Gently toss to mix everything together.


Nutrition

  • Serving Size: 1 cup
  • Calories: 241
  • Sugar: 7 g
  • Sodium: 452 mg
  • Fat: 12 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 7 g