Butternut Squash Quinoa Salad Recipe
A nutritious and flavorful quinoa salad with roasted butternut squash and fresh vegetables.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.2 cup quinoa Rinse before cooking.
- 2 cup butternut squash, cubed Peel and chop into small cubes.
- 1 cup cherry tomatoes, halved Add freshness.
- 1 cup spinach, chopped Use fresh baby spinach.
- 0.5 cup feta cheese, crumbled For added creaminess.
- 3 tbsp olive oil For roasting and dressing.
- 1 tsp salt Adjust to taste.
- 0.5 tsp black pepper Freshly ground for flavor.
- 2 tbsp balsamic vinegar Adds tangy sweetness.
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the squash for 25 minutes, stirring halfway through, until tender and golden.
- While the squash roasts, cook the quinoa per package instructions, usually about 15 minutes.
- In a large bowl, combine the cooked quinoa, roasted squash, spinach, cherry tomatoes, and feta.
- Drizzle the salad with the remaining olive oil and balsamic vinegar. Toss gently to coat.
- Serve warm or at room temperature. Enjoy!
Notes
This salad pairs well with grilled chicken or can be enjoyed as a light main dish. Add nuts for crunch!