Name: This Butternut Squash Quinoa Salad Is The Best Fall Side Dish Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1/2 cup dried cranberries; 1/2 cup pecans, chopped; 1/4 cup red onion, finely chopped; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon maple syrup; Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and season with salt and pepper.
Spread the squash out on a baking sheet in a single layer and roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Allow to cool.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and maple syrup to create the dressing.
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, pecans, and red onion.
Drizzle the dressing over the salad and gently toss to combine all the ingredients.
Season with additional salt and pepper to taste.
Serve the Butternut Squash Quinoa Salad either warm or at room temperature.

Ingredients

Instructions

Nutrition Facts

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