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:
- 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.
- 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.
- 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.
- 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.
- 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!
