It’s that time of year when my love for butternut squash hits. My body craves that hearty, nutty squash, perfectly baked in the oven and toss with a handful of quinoa and cranberries.
I want something light, but still satisfying and also healthy enough for dinner. And this big batch of butternut squash quinoa salad does not disappoint.
There are a lot of things going on with this salad, but it comes together quickly. While the squash is roasting, you can boil the Brussel sprouts, cook the quinoa and prepare the dressing. Then, all that left to do is toss them together and serve. Easy peasy right?
The squash is sweet, nutty and tendered while the balsamic dressing is giving it a kick. All that sweet, tangy vinegar dressing are mingled together, transforming into the most flavorful salad.
The beautiful about this nutritious salad is it can serve as a side or a main dish, or even better for lunches all week.
You’ll love this recipe because it’s nourishing, it’s healthy and incredibly easy to make!
Make it! Eat it! Make a big batch of it! And ready for more comfort dishes coming to you this Fall!
Butternut Squash Quinoa Salad
A hearty salad made with roasted butternut squash, quinoa, brussel sprouts. Healthy, satisfying and perfect as a side dish for lunch or any holiday gathering.
For the butternut squash salad
- 1.5 lb butternut squash (peeled, seeded, cut into 3/4inch)
- 1/2 cup quinoa (cook according to package instruction)
- 1 cup Brussel Sprouts (sliced half, boiled, drained)
- 1 cup unsalted chicken broth or water (to cook the quinoa)
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon pistachios for serving
- lime wedges for serving
For the balsamic dressing
- 1/2 teaspoon minced garlic
- 1 teaspoon honey
- 1 1/2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- juice of 1/2 a lime
- salt & pepper to taste
Roast the squash: Preheat oven to 400 degrees and place rack in the center. Place squash in the baking sheet. Drizzle with olive oil, salt and pepper. Bake the squash in the oven for 15 to 20 minutes, turning once, until squash are soft and tendered.
Boil the Brussel sprouts: when the squash is baking, boil the Brussel sprouts. Drained, drizzle with a teaspoon of balsamic vinegar and set aside.
Cook the quinoa: bring 1 cup chicken broth (or water) and quinoa to a boil. Once boil, turn the heat down to low and simmer until quinoa is well absobed with water. Remove from heat and fluff quinoa with a fork.
Prepare the dressing: In a small bowl, combine all dressing ingredients, whisk to combine. Set aside.
All together: Place butternut squash, quinoa, Brussel sprouts in a large serving plate. Add in cranberries and drizzle the dressing all over the salad. Top off with pistachios and a squeeze of lime juice( if desired). Serve warm or at room temperature. Enjoy!