Butternut Squash Quinoa Salad

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!

BUTTERNUT SQUASH QUINOA SALAD

5 from 1 vote

Nicole Modic

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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!

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