Butternut Squash & Cranberry Salad
Looking for something different to add to your Thanksgiving dinner? This is it people. Butternut Squash and Cranberry Quinoa Salad adds the perfect pop of colour to a table filled with mash potatoes, turkey and stuffing. Don't forget to try out my recipe for balsamic brussel sprouts too.
If you don’t like pumpkin seeds, use toasted walnuts, almonds, or pine nuts. Same with the cranberries…play around with the dried fruit and add whatever your little heart desires. Many ways to make this salad your own.
3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
1½ cups water
⅓ cup dried cranberries
⅓ cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
Kosher salt and black pepper
// Balsamic Vinaigrette
½ cup olive oil
¼ cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
salt and black pepper
Preheat the oven to 400F.
In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer.
Roast for 20-25 minutes or until squash is tender and lightly browned.
While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.
Add the vinaigrette and mix until combined. Season with salt and pepper, to taste.
Chill in the refrigerator for couple hours and serve.
Balsamic Vinaigrette: Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste
Enjoy my people!
Recipe Source: Little Broken