BUTTERNUT SQUASH QUINOA SALAD
Calories 1565kcal
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!
Nutrition
Calories: 1565kcal | Carbohydrates: 197g | Protein: 26g | Fat: 84g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 54g | Sodium: 678mg | Potassium: 2944mg | Fiber: 26g | Sugar: 62g | Vitamin A: 53880IU | Vitamin C: 144mg | Calcium: 395mg | Iron: 12mg
