Roasted Butternut Squash & Quinoa Salad

Roasted Butternut Squash & Quinoa Salad


2 cups roasted butternut squash – see roasting instructions below

2 cups cooked quinoa

1/3 cup dried cranberries

1/4 cup minced red onion

3 T. pumpkin seeds

1/4 cup chopped cilantro

salt & pepper

Dressing: Whisk together in a bowl.

1 minced garlic clove

1/2 cup olive oil

1 T. Dijon mustard

1 T. honey

1/4 cup balsamic vinegar

salt & pepper


Roast butternut squash: I bought frozen organic butternut squash & defrosted it. Set oven to 400 degrees. Toss butternut squash with olive oil, salt & pepper. Roast in oven for 20 minutes or until light brown.

Cook quinoa according to package directions. I make it the exact same way as rice! Boil two cups of water (I add some veggie bouillon for flavor!!), add one cup of quinoa & bring to a boil. Lower heat & put a lid on the quinoa. Let sit for 15 -20 minutes until done.

Add cooked quinoa, roasted butternut squash, cranberries, pumpkin seeds, red onion, & cilantro in a bowl. Toss with dressing & let the flavors meld together for 2-3 hours.


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