Description
A vibrant quinoa salad featuring roasted butternut squash, apples, pecans, and a light vinaigrette, perfect for any meal or gathering.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup diced butternut squash
- 1 cup diced apples
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup red onion, chopped
- 1/4 cup feta cheese (optional)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water for about 1-2 minutes to remove any bitterness. In a saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil.
- Once boiling, reduce heat to low, cover the pan, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Spread the diced butternut squash on a baking sheet. Roast it in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender and lightly caramelized.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, diced apples, dried cranberries, chopped pecans, red onion, and feta cheese (if using). Mix until well combined.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Pour the dressing over the salad mixture and toss gently.
- Serve the salad chilled or at room temperature for the best flavor.
Notes
You can prep this salad a day in advance but wait to add apples until serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg