Butternut Squash Quinoa Salad (Printer-Friendly)
Delight in a warm autumn salad with roasted butternut squash, quinoa, grapes, cranberries, and feta cheese.
# List of Ingredients:
→ 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
05 -
1 cup quinoa, rinsed
→ Dairy
06 -
1/4 cup feta cheese
→ Liquids and Oils
07 -
1 tablespoon olive oil
08 -
2 cups low sodium chicken broth
→ Seasonings
09 -
1 teaspoon salt
10 -
Ground black pepper, to taste
# Preparation Steps:
01 -
Set the oven to 415°F (213°C).
02 -
In a small bowl, combine peeled and diced butternut squash with 1/2 teaspoon salt and olive oil until evenly coated.
03 -
Spread the squash in a single layer on a parchment-lined rimmed baking sheet. Roast for 40 minutes, tossing every 15 to 20 minutes until tender and golden brown.
04 -
Simmer rinsed quinoa in low sodium chicken broth according to package instructions until liquid is absorbed. Transfer to a bowl and set aside.
05 -
Fifteen minutes before squash is done, place grapes and cherry tomatoes on a small baking sheet and roast in the oven until tomatoes wrinkle and grapes burst, about 15 minutes.
06 -
In a large mixing bowl, combine cooked quinoa, roasted butternut squash, grapes, and tomatoes. Gently toss to blend flavors.
07 -
Top the salad with dried cranberries and crumbled feta cheese. Adjust seasoning with salt and ground black pepper as needed. Serve warm.
# Additional Suggestions:
01 -
For enhanced flavor, consider adding 1 tablespoon balsamic vinegar and 1/2 cup sautéed onions. Nuts or roasted pumpkin seeds can be added for extra texture.