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Festival Foods

Roasted Butternut Squash Quinoa Salad

Butternut squash, dried cherries, honey and many fall flavors! This Roasted Butternut Squash Quinoa Salad features all of these, plus some great plant-based protein to boot. Try mixing up the ingredients to make it your own! <br> <iframe width="560" height="315" src="" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

  • Roasted Butternut Squash Quinoa Salad
  • Ingredients
    • 2 ½ cups butternut squash, diced
    • 1 ½ cups red onion, diced
    • 4 Tbsp. olive oil, divided
    • Salt, to taste
    • 1 cup uncooked quinoa
    • 2 cups water
    • 2 Tbsp. apple cider vinegar
    • 1 ½ tsp. honey
    • Dash of ground cinnamon
    • ⅓ cup dried cherries
    • ¼ cup pepitas
    • ¼ cup parsley, chopped
    • 2 oz. crumbled goat cheese

    1. Preheat oven to 400°F. In a medium bowl, toss together butternut squash, red onion, 2 Tbsp. olive oil and salt. Pour mixture onto a baking sheet and bake for 20 minutes. 1. Meanwhile, place quinoa and water into a small saucepan over medium-high heat. Bring to a boil and then cover and reduce to simmer until water is absorbed, about 15 minutes. Remove from heat and fluff quinoa with a fork. 1. To make the dressing, in a small bowl, mix 2 Tbsp. olive oil, apple cider vinegar, honey, ground cinnamon and salt to taste. 1. In a large bowl, add butternut squash and red onion mixture, quinoa, dressing, dried cherries, pepitas and parsley. Gently mix together and garnish with goat cheese. Serve immediately or cold.


    Calories 240, Total Fat 12g (Saturated 2.5g, Trans 0g), Cholesterol 10mg, Sodium 50mg, Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 9g, Includes 1g Added Sugars), Protein 6g, Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 8 servings

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