Roasted Butternut Squash and Quinoa Salad

Nutritional Information (per serving, based on 4 servings):

Calories: 380

Protein: 9g

Carbohydrates: 60g

Fat: 13g

Nutrition Highlights:

Butternut Squash: High in vitamins A and C, fiber, and antioxidants.

Quinoa: A complete protein, rich in fiber and essential minerals.

Cranberries & Pumpkin Seeds: Packed with antioxidants, healthy fats, and essential nutrients.

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Calories 380 kcal

Ingredients

  

  • 1 Medium Butternut Squash Peeled, Seeded, and Cubed
  • 2 tbsp Olive Oil
  • Salt and Pepper, to taste
  • 1 cup Quinoa Rinsed
  • 2 cups Vegetable Broth or Water
  • 1/2 cup Dried Cranberries
  • 1/4 cup Pumpkin Seeds Pepitas
  • 1/4 cup Crumbled Feta Cheese Optional
  • 1/4 cup Fresh Parsley Chopped
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Honey or Maple Syrup
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Ground Cinnamon

Instructions

 

  • Preheat Oven: Preheat your oven to 400°F (200°C).
  • Roast the Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  • Cook the Quinoa: Bring the vegetable broth or water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
  • Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, honey or maple syrup (if using), cumin, and cinnamon. Season with salt and pepper to taste.
  • Assemble the Salad: In a large bowl, combine the roasted butternut squash, quinoa, cranberries, pumpkin seeds, feta cheese (if using), and parsley. Drizzle the dressing over the salad and toss gently to combine.
  • Serve: Serve warm or at room temperature as a side dish or a light main course.