Butternut Squash and Quinoa Salad with Maple Dijon Vinaigrette

Looking for a healthy fall recipe to enjoy this weekend? Look no further than this Simple Butternut Squash and Quinoa Salad! Super easy to make and makes you feel great!

Ingredients:

For the Salad:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 cup quinoa, rinsed and cooked according to package instructions
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup crumbled feta cheese (optional)
• Salt and black pepper, to taste
• Olive oil, for roasting

For the Maple Dijon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. Roast the Butternut Squash:

• Preheat your oven to 400°F (200°C).
• Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
• Roast in the oven for 25-30 minutes or until the squash is tender and slightly caramelized. Remove from the oven and let it cool.

1. Cook the Quinoa:

• While the butternut squash is roasting, rinse the quinoa under cold water.
• Cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool.

1. Prepare the Vinaigrette:

• In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Adjust the seasoning to taste.

1. Assemble the Salad:

• In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, and toasted pecans. If you’re using feta cheese, add it as well.
• Drizzle the maple Dijon vinaigrette over the salad and toss gently to combine. Adjust salt and pepper if needed.

1. Serve and Store:

• Serve the salad immediately or refrigerate it for later use. This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your healthy and flavorful fall meal prep!