
Roasted Butternut Squash and Quinoa Salad
Nutritional Information (per serving, based on 4 servings):Calories: 380Protein: 9gCarbohydrates: 60gFat: 13gNutrition 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.
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.