Butternut Squash Quinoa Salad
A vibrant and nutrient-dense salad that perfectly balances earthy quinoa with the natural sweetness of caramelized butternut squash. This hearty dish is enriched with crunchy toasted walnuts and tart dried cranberries, all brought together by a zesty balsamic-garlic vinaigrette. Ideal for a healthy lunch or a cozy dinner, this salad is easy to make and tastes even better the next day as the flavors meld together perfectly.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
- Diet: Vegetarian
Ingredients
1 pound butternut squash, peeled and diced into 1-inch cubes
1 tablespoon vegetable oil
1/2 teaspoon Italian seasoning
Salt and pepper to taste
2 cups fresh baby spinach
2 cups cooked quinoa, cooled
1/2 cup dried cranberries
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
Instructions
Preheat your oven to 400°F (200°C).
Toss diced butternut squash with vegetable oil, Italian seasoning, salt, and pepper on a baking sheet.
Roast for 25-30 minutes, or until tender and golden brown; let cool slightly.
In a small bowl, whisk together the balsamic vinegar, olive oil, and minced garlic to create the vinaigrette.
In a large mixing bowl, combine the cooled quinoa, roasted squash, baby spinach, dried cranberries, and chopped walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or store in the refrigerator to let the flavors develop.
Notes
Ensure the quinoa is fully cooled before mixing to keep the spinach fresh and crisp. You can add extra protein like chickpeas or grilled poultry as desired. Storing in the fridge allows the grains to absorb the dressing, making it an excellent meal-prep option.
Find it online: https://cookingwithramsay.com/butternut-squash-quinoa-salad/