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Autumn Roasted Butternut Squash & quinoa Salad


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  • Author: Shamila Sobers
  • Total Time: 1 hour & 15 minutes
  • Yield: 6 1x

Description

This salad is savory, healthy and delicious! It’s filled with fall flavors and great for a side or healthy lunch!


Ingredients

Scale

For Squash:

  • 13 ounce package butternut squash, cubed (or 2 pound whole squash, cubed)
  • 1 tablespoon olive oil
  • salt and pepper, to taste

For Quinoa:

  • 1 tablespoon olive oil
  • ½ small yellow onion, diced
  • ¾ cup quinoa
  • 1½ cups water (or low sodium vegetable broth)
  • ¼ teaspoon kosher salt
  • teaspoon black pepper, to taste
  • 3 cups loosely packed chopped kale leaves
  • 1/3 cup roasted pine nuts
  • ¼½ cup dried cranberries, to taste

Instructions

  1. Spread pine nuts into a single layer on a rimmed sheet pan and roast at 350 degrees in an oven or toaster oven for 6-8 minutes. Make sure to keep an eye on them as they burn easily. Remove and set aside.
  2. In a bowl, toss the cubed butternut squash with olive oil, salt and pepper. Arrange in a single layer on a baking sheet and roast at 400 degrees for 25-30 minutes, stirring once half way through.
  3. While the squash is roasting, in a large skillet, heat olive oil. Add the onion, and cook until softened and translucent. Add the kale and let cook for another minute or two, or until slightly wilted. Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.
  4. When the squash is finished roasting, transfer them into the quinoa and stir in the pine nuts and cranberries. Serve warm or cold.

Notes

Another one of my favorite ways to serve this is stuffed into acorn squash. They’re just the right size and shape, and offer the perfect filling-to-squash ratio.

All you have to do is omit the cubed butter nut squash and instead, slice each acorn squash lengthwise down the middle. Scoop out the seeds and place the squash cut-side up on a rimmed baking sheet. Season and cook at the same temperature and for the same time as the butternut squash. Follow all other steps the same way. Once squash is done, spoon into center of each acorn squash and serve hot.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour