Butternut Squash and Quinoa Salad

Hello!  I wanted to share this recipe that I threw together a few months back, while prepping for a pot luck dinner.  There’s a little bit of everything here – salty, sweet, crunchy, and very healthy with lots of veggies, nuts, seeds and protein from the quinoa and hemp seeds.  Although it could seem like a fall/harvest salad, this would be good any time of the year!

The salad comes together pretty quickly.  Start by setting the oven to 400, and while it’s heating up, chop the butternut squash in cubes and toss on a sheet pan with olive oil, salt and pepper.  Roast the chopped butternut squash for about 25 minutes.

While the squash is in the oven, follow package instructions to cook the quinoa.  When the quinoa and squash have been cooked, leave them out to cool slightly.  While waiting, you can whip up the dressing by whisking together (or shaking in a mason jar) the lemon juice, maple syrup, olive oil, salt, pepper and garlic powder.

Once the quinoa and squash have cooled slightly, toss everything together in a bowl and add in the slivered almonds, dried cranberries, pumpkin seeds, green onion and hemp seeds.  Pour on the dressing and toss gently to mix, then enjoy!

Butternut Squash and Quinoa Salad

An easy side dish, festive for the fall but delicious for any time of the year.

Ingredients

  • 1/2 butternut squash
  • 1 cup quinoa
  • 1/3 cup slivered almonds
  • 1/2 cup dried cranberries
  • 1/3 cup roasted pumpkin seeds
  • 3 green onions, finely chopped
  • 1/4 cup hemp seeds
  • salt & pepper
    Dressing:
  • 2 TBS fresh squeezed lemon juice
  • 1 tsp maple syrup
  • 1/4 cup extra virgin olive oil
  • pinch garlic powder
  • salt & pepper

Instructions

  1. Start by setting the oven to 400 degrees, and while it's heating up, chop the butternut squash in cubes and toss on a sheet pan with olive oil, salt and pepper. 
  2. Roast the chopped butternut squash for about 25 minutes.
  3. While the squash is in the oven, follow package instructions to cook the quinoa.  
  4. When the quinoa and squash have been cooked, leave them out to cool slightly.  While waiting, you can whip up the dressing by whisking together (or shaking in a mason jar) the lemon juice, maple syrup, olive oil, salt, pepper and garlic powder.
  5. Next toss everything together in a bowl and add in the slivered almonds, dried cranberries, pumpkin seeds, green onion and hemp seeds. 
  6. Pour on the dressing and toss gently to mix, then enjoy!

www.meatlessinthemountains.com

 

This entry was posted in Apps, Entrees and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *