Butternut Squash Quinoa Salad (Ready-to-Print Version)
Savor roasted butternut squash with quinoa, grapes, cranberries, and feta in a warm autumn-inspired salad.
# 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
05 -
1 cup quinoa, rinsed
→ Dairy
06 -
1/4 cup feta cheese
→ Liquids & Oils
07 -
1 tablespoon olive oil
08 -
2 cups low sodium chicken broth
→ Seasonings
09 -
1 teaspoon salt
10 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Set oven temperature to 415°F (213°C).
02 -
Toss diced butternut squash with 1/2 teaspoon salt and olive oil 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 tender and caramelized.
04 -
Simmer quinoa in chicken broth according to package instructions until tender, then transfer to a bowl and set aside.
05 -
Fifteen minutes before squash is done, place cherry tomatoes and grapes on a small baking sheet and roast until tomatoes begin to wrinkle and grapes burst.
06 -
In a large bowl, mix cooked quinoa with roasted butternut squash, grapes, and tomatoes. Toss gently to combine.
07 -
Top salad with dried cranberries and crumbled feta cheese. Adjust seasoning with additional salt if needed. Serve warm.
# Handy Tips:
01 -
For enhanced flavor, add 1 tablespoon balsamic vinegar and 1/2 sautéed onion. Optional additions include nuts or roasted pumpkin seeds.