Top

Roasted Butternut Squash and Quinoa Salad

The definition of fresh.

Ingredients

11

Count

Ready In

PT20M PT50M

70

Mins

Difficulty

Medium


Step 1

Preheat oven to 425°F.

Step 1 -- Preheat oven to 425°F.

Step 2

Use a vegetable peeler to remove the outer layer of a medium butternut squash. Cut in half vertically and scoop out pulp and seeds. Lay squash halves cut side down on cutting board to cut squash in 1-inch cubes. Arrange squash cubes on a rimmed baking sheet. Sprinkle evenly with rosemary, thyme, and sea salt. Drizzle with olive oil, and then toss by hand, spreading squash in one layer on baking sheet. Roast for 25-40 minutes, until soft, and then allow to cool completely.

Step 2 -- Use a vegetable peeler to remove the outer layer of a medium butternut squash. Cut in half vertically and scoop out pulp and seeds. Lay squash halves cut side down on cutting board to cut squash in 1-inch cubes. Arrange squash cubes on a rimmed baking sheet. Sprinkle evenly with rosemary, thyme, and sea salt. Drizzle with olive oil, and then toss by hand, spreading squash in one layer on baking sheet. Roast for 25-40 minutes, until soft, and then allow to cool completely.

Step 3

While butternut squash is cooling, arrange pecans on a separate small baking sheet. Toast for 8-9 minutes (watch carefully), until aromatic and lightly golden. Allow pecans to cool completely.

Step 3 -- While butternut squash is cooling, arrange pecans on a separate small baking sheet. Toast for 8-9 minutes (watch carefully), until aromatic and lightly golden. Allow pecans to cool completely.

Step 4

When squash and pecans are cool, make salad. Measure quinoa into a large bowl that can be covered and stored in the refrigerator. Add butternut squash, pecans, cranberries, and kale.

Step 4 -- When squash and pecans are cool, make salad. Measure quinoa into a large bowl that can be covered and stored in the refrigerator. Add butternut squash, pecans, cranberries, and kale.

Step 5

In a separate small bowl, whisk together apple cider vinegar, a drizzle of olive oil, and honey. Drizzle over the quinoa mixture and use a spoon to thoroughly mix ingredients together.

Step 5 -- In a separate small bowl, whisk together apple cider vinegar, a drizzle of olive oil, and honey. Drizzle over the quinoa mixture and use a spoon to thoroughly mix ingredients together.

Share it:

No Comments

Post a Comment

Ingredients

  • 1 medium butternut squash (3 cups cubed)
  • 1 TBSP minced fresh rosemary
  • 1 TBSP minced fresh thyme
  • Sea salt, to taste
  • 2/3 Cup raw chopped pecans
  • 2 Cups cooked quinoa
  • 1/2 Cup dried cranberries
  • 2 Cups roughly chopped baby kale or baby spinach
  • 1/4 Cup apple cider vinegar
  • Drizzle of olive oil, optional
  • 2 TBSPS honey or maple syrup

You may also like these recipes