Description
A vibrant and hearty autumn harvest quinoa salad featuring roasted butternut squash, toasted pecans, and a maple balsamic vinaigrette.
Ingredients
1 cup tri-color quinoa, rinsed
2 cups vegetable broth
2 cups butternut squash, cubed
2 tbsp olive oil
1/2 cup dried cranberries
1/2 cup pecans, toasted
2 cups fresh arugula
1/4 cup balsamic vinegar
2 tbsp maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Step 1: Preheat oven to 400°F (200°C) and toss butternut squash with olive oil, salt, and pepper on a baking sheet.
Step 2: Roast the squash for 25-30 minutes until tender and slightly caramelized.
Step 3: While squash roasts, cook quinoa in vegetable broth according to package directions, then fluff with a fork.
Step 4: Whisk together balsamic vinegar, maple syrup, and mustard to create the dressing.
Step 5: In a large bowl, combine the cooked quinoa, roasted squash, cranberries, and pecans.
Step 6: Drizzle with dressing and fold in arugula just before serving.
Notes
Add goat cheese for extra creaminess.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 12g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
