Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Butternut Squash Cranberry Quinoa Salad
Wholesome, flavorful, and filling! This Butternut Squash Cranberry Quinoa Salad is a deliciously nutritious salad to indulge in!
Servings: 8
Calories: 122kcal
Ingredients
Cranberry Quinoa Salad
- 3 cups butternut squash cut into 1 inch cubes
- 2 teaspoons extra-virgin olive oil
- 1/2 tablespoon honey
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups vegetable broth
- 3/4 cup tricolor quinoa, rinsed
- 1 teaspoon orange zest
- 1/2 cup dried cranberries
- 1/2 cup toasted pumpkin seeds pepitas
- 1/2 cup baby arugula
- 1/2 cup pomegranate seeds
- 1/4 cup fresh parsley chopped
Honey Dijon Dressing
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey, or maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon champagne vinegar,
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven with a baking sheet inside on the middle rack to 400° F.
- Add the cubed butternut squash to a large mixing bowl and season with olive oil, honey, cayenne pepper, salt, and pepper. Toss to coat, then arrange on the preheated baking sheet in a single layer. Roast for 20-30 minutes or until the squash is fork tender and begins to turn golden brown.3 cups butternut squash, 2 teaspoons extra-virgin olive oil, 1/2 tablespoon honey, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- Meanwhile, bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan. Cover and remove from heat. Let stand for 15 minutes, then fluff with a fork. Transfer to a large salad bowl.1 1/2 cups vegetable broth, 3/4 cup tricolor quinoa,
- While the quinoa is cooking, whisk together the olive oil, honey, dijon mustard, champagne vinegar, minced garlic, salt, and pepper.3 tablespoons extra virgin olive oil, 1 teaspoon honey,, 1 tablespoon dijon mustard, 1 tablespoon champagne vinegar,, 1 garlic clove,, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- In the bowl with the quinoa, mix in the honey dijon dressing. Then mix in the roasted squash, orange zest, dried cranberries, toasted pumpkin seeds, pomegranate seeds, arugula, and chopped parsley. Serve hot, room temperature, or cold. I love to serve it with Air Fryer Tofu or Air Fryer Chicken.1 teaspoon orange zest, 1/2 cup dried cranberries, 1/2 cup toasted pumpkin seeds, 1/2 cup baby arugula, 1/2 cup pomegranate seeds, 1/4 cup fresh parsley
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 219mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3929IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg
