Recipes: Butternut Squash & Quinoa Salad

• Prep Time:30 Minutes
• Cook Time:12 Minutes
• Serves:2

 

Tagged:
butternut squash, cooking guru, food channel, gluten free, good guru, karen pavone, quinoa, vegan, vegetarian,

Simple and healthy ingredients combine to make a tasty, vegan, and gluten-free side dish that is perfect for a quick family meal.

Head over to the video recipe here for more tips and tricks from Karen Pavone.

 

Foodie Byte

Ingredients

For the salad:
1/2 cup quinoa, rinsed well
2 teaspoons extra virgin olive oil
1 cup butternut squash, medium-size dice
3 tablespoons pumpkin seeds, roasted & salted
3 tablespoons dried cranberries
3 tablespoons green onion, thinly sliced
3 tablespoons roughly chopped pecans
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 1/2 teaspoons Dijon mustard
Sea salt
Fresh ground pepper

Preparation

Preheat oven to 400 degrees.
Cut butternut squash into bite sized cubes.
Place cubes in a bowl and toss to coat with EVOO.
Spread evenly on a foil-lined baking sheet.
Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown.
Remove from oven and cool to room temp.
While squash is roasting, place rinsed quinoa in a saucepan with 1 cup water.
Cook quinoa according to package directions, adding cranberries in the last 5 minutes of cooking.
When all the water is absorbed, remove from heat and set aside to cool.
Combine dressing ingredients in a small bowl.
Mix well and set aside.
In a medium bowl combine cooled quinoa & cranberries with squash, green onion, pumpkin seeds, & pecans. Add dressing and toss gently to mix.
Season to taste with a couple grinds of salt & pepper if needed.

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