You guys have been asking for more savory recipes, so I’m gonna deliver—starting with this BUTTERNUT SQUASH QUINOA SALAD! You know I loveeeeeee me some sweet treats, but I also want to show you more of the day to day, easy meals that I make for my fam; the ones that all four of us picky-ass eaters love—this salad is definitely one of them!
Ingredients
FOR THE SALAD:
- ⅔ cup quinoa
- 1 ⅓ cup water (or bone broth if not vegan!)
- 1 lb butternut squash, chopped into cubes
- 1 red onion, chopped
- 1 tbsp olive oil
- ¼ cup chopped pecans
- ½ cup dried cranberries
- 2 cups spinach or baby kale
- salt & pepper to taste
FOR THE DRESSING:
- 3 tbsp olive oil
- ¼ cup lemon juice
- ¼ tsp garlic powder
- ¼ tsp salt, pepper to taste
Instructions
- Heat oven to 400.
- Line a baking sheet with parchment paper.
- Spread the butternut squash and onions on the baking sheet.
- Pour 1 tb olive oil on top and use your hands to coat.
- If you need to add a little more oil, do it!
- Sprinkle with salt and pepper.
- Roast for 20-30 minutes, tossing once throughout.
- Once done remove from oven and let cool.
- Cook quinoa on the stove, by adding quinoa and water.
- Bring to a boil, then reduce heat to low and cook for 15 minutes.
- Make dressing by whisking all the ingredients together in a small bowl.
- Now assemble the salad. In a large bowl, add the butternut squash, onions, quinoa, spinach/kale, cranberries and pecans, and toss well with the dressing.
- Add salt and pepper to taste. EAT!
Rate & review
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What others are saying
I would have never put these two together so thank you for giving me inspo to try something new!
I’m so thrilled that you enjoyed it, Michael! Thank you so much for your review!