Create the Life You Love
Butternut Squash Quinoa
Prep Time
15 minutes
Cooking Time
30 minutes
Yields
6 servings
Ingredients
For The Roasted Vegetables:
- 2 lbs. Butternut squash peeled and cut into 1-inch cubes
- 1 large red onion peeled and cut into chunks
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
For The Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons maple syrup
- 1 clove of garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 2 cups baby spinach rinsed and spin-dried
- 3 cups of cooked quinoa
- 1 cup dried cranberries roughly chopped
- A handful of pomegranate arils optional
- 1 cup walnuts roughly chopped
Directions
- Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
- Place the squash and red onion on the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
- Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
- To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
- To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
- Top it off with cranberries, pomegranate arils (if used), and walnuts. Toss and serve.
Notes
Nutrition
Calories: 529kcal | Carbohydrates: 66g | Protein: 9g | Fat: 29g | Saturated Fat: 7g | Sodium: 1023mg | Potassium: 895mg | Fiber: 9g | Sugar: 24g | Vitamin A: 17010IU | Vitamin C: 36mg | Calcium: 134mg | Iron: 4mg
Credit
Fool Proof Living