Butternut Squash Quinoa Salad (Printer-Friendly Version)
Seasonal blend of roasted squash, quinoa, grapes, cranberries, and feta for a warm autumn dish.
# What You'll Need:
→ Vegetables
01 -
2 cups butternut squash, peeled and diced
02 -
1 cup cherry tomatoes
→ Fruits
03 -
1 cup red grapes
04 -
1/2 cup dried cranberries
→ Grains and Seeds
05 -
1 cup quinoa, rinsed
→ Dairy
06 -
1/4 cup feta cheese
→ Liquids
07 -
2 cups low sodium chicken broth
08 -
1 tablespoon olive oil
→ Seasonings
09 -
1 teaspoon salt
10 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Set oven temperature to 415°F (213°C).
02 -
In a bowl, toss diced butternut squash with olive oil and 1/2 teaspoon salt until evenly coated.
03 -
Arrange butternut squash in a single layer on a parchment-lined rimmed baking sheet. Roast for 40 minutes, turning every 15 to 20 minutes, until golden brown and tender.
04 -
Simmer quinoa in low sodium chicken broth according to package instructions until water is absorbed. Transfer to a bowl and set aside.
05 -
Fifteen minutes before butternut squash is done, place grapes and cherry tomatoes on a small baking sheet and roast in the oven until tomatoes wrinkle and grapes begin to burst.
06 -
In a large bowl, mix roasted butternut squash, cooked quinoa, roasted grapes, and cherry tomatoes. Toss gently to combine.
07 -
Top salad with dried cranberries and crumbled feta cheese. Adjust seasoning with salt and freshly ground black pepper as needed. Serve warm.
# Additional Tips:
01 -
For enhanced flavor, consider adding 1 tablespoon balsamic vinegar and 1/2 sautéed onion. Optional garnishes include nuts or roasted pumpkin seeds.