Butternut Squash Quinoa Salad Recipe
Serves 615 mins prep30 mins cook
Roasted Butternut Squash Quinoa Salad with Cranberries and Spinach. Drizzled with balsamic vinaigrette, this thanksgiving quinoa salad is the perfect side dish for your holiday table.
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What you need
Instructions
0 Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper. 1 Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss. 2 Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool. 3 To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper. 4 To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss. 5 Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.View original recipe