Description
A vibrant, protein-packed butternut squash quinoa salad featuring tender roasted squash, fluffy quinoa, tart dried cranberries, crunchy nuts, and creamy feta cheese. This hearty, Mediterranean-inspired salad is perfect as a nourishing main course or a satisfying side, offering a delightful balance of flavors and textures.
Ingredients
Roasted Butternut Squash
- 2 cups cubed butternut squash
- 1 tbsp olive oil
- Salt & pepper to taste
Salad Base
- 1 cup cooked quinoa
- ¼ cup dried cranberries
- ¼ cup crumbled feta cheese
- 2 tbsp chopped pecans or walnuts
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast the Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the squash on a baking sheet in a single layer and roast for 20 to 25 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
- Prepare Salad Mixture: In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, crumbled feta cheese, and chopped pecans or walnuts.
- Make and Add Dressing: In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar to create the dressing. Drizzle it over the salad ingredients.
- Toss and Serve: Gently toss all the salad components together to evenly distribute the dressing and mix the flavors. Serve the salad warm or chilled as desired.
Notes
- Add fresh spinach or kale to incorporate more greens and enhance the nutritional value.
- This salad can be served warm right after tossing or chilled for a refreshing cold option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
