Butternut Squash Quinoa Salad - Bonita's Kitchen

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and often less expensive.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, and raisins provide sweetness at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable while maintaining a neutral flavor.

Cut the butternut squash in half and remove the seeds.

Peel the butternut squash using a vegetable peeler.

Cube the peeled butternut squash into small pieces.

Drizzle about 1 tablespoon of olive oil over the cubed squash.

Season the squash with about half a teaspoon of sea salt and black pepper, reserving the rest for the salad.

Toss the seasoned squash to coat it with the oil and seasoning.

Place the cubed squash on a baking sheet and roast in a 400°F (200°C) oven for about 20 to 25 minutes until tender.

Rinse 1 cup of uncooked quinoa under cold water in a strainer to remove any stones.

In a pot, combine the rinsed quinoa with 2 cups of water and boil for 20 minutes until all the water is absorbed.

In a large bowl, combine the roasted butternut squash, 2 cups of cooked quinoa, about 1/3 cup of dried cranberries, and about 1/3 cup of chopped red onion.

In a separate bowl, whisk together 1/4 cup of balsamic vinegar, about 1 cup of olive oil, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, and additional salt and pepper to taste.

Pour the dressing over the salad and toss gently to combine.

Garnish the salad with additional pumpkin seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens