How to Make Roasted Squash and Quinoa Salad

How to Make Roasted Squash and Quinoa Salad

 

Roasted Squash and Quinoa Salad Ingredients

  • 2½ cups butternut squash, cut into ½” cubes (about 1 half butternut squash)
  • 1½ cups red onion, cut into ½” cubes
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 cup uncooked quinoa
  • 2 cups water
  • ⅓ cup dried cranberries
  • ¼ cup pepitas or sunflower seeds
  • ¼ cup fresh parsley, chopped
  • 2 oz. crumbed goat cheese
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1½ teaspoons raw honey
  • dash of ground cinnamon

 

Roasted Squash and Quinoa Salad Instructions

  1. Preheat oven to 400.
  2. Add the butternut squash and red onion to a baking sheet. Season with 2 tablespoons of olive oil and 1 teaspoon of sea salt. Toss to coat.
  3. Bake the mixture for 20 minutes.
  4. In the meantime, add quinoa and water to a small saucepan. Stir and bring mixture to a boil. Cover and reduce to simmer for 15 minutes until the liquid has evaporated. Remove from heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.
  5. To make the dressing: in a small bowl, mix the apple cider vinegar, 2 tablespoons of olive, raw honey, ground cinnamon, and salt to taste.
  6.  To a large bowl add cooked quinoa, butternut squash, red onion, dried cranberries, pepitas or sunflower seeds, parsley, goat cheese, and dressing. Gently toss to mix everything together, serve warm!

 

 

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