Roasted Butternut Squash Quinoa Salad for a Cozy Fall Dish
If you’re searching for a warm, nourishing dish that embodies the essence of fall, look no further than this Roasted Butternut Squash Quinoa Salad. This vibrant salad combines the sweet flavors of roasted butternut squash and nutty quinoa, complemented by the crunch of pomegranate seeds and pumpkin seeds. Perfect for busy weeknights or festive gatherings, this recipe is not only easy to prepare but also packed with vitamins and fiber, making it a wholesome choice for your family. Enjoy it as a main dish or serve it alongside your favorite proteins for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 1 medium butternut squash
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/2 cup vegan feta cheese (optional)
- 1/4 cup fresh parsley
- 2 medium scallions
- 3 tablespoons olive oil
- 2 tablespoons vinegar (balsamic or apple cider)
Instructions
- Preheat the oven to 400°F (200°C). Cube the butternut squash, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until golden.
- Rinse quinoa under cold water. Cook in a pot with two cups of water, bring to boil, then simmer until absorbed (about 15 minutes). Fluff with a fork.
- Whisk together olive oil and vinegar for the dressing.
- In a large bowl, combine quinoa, roasted squash, pomegranate seeds, cranberries, pumpkin seeds, parsley, scallions, and vegan feta. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 250
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg