Butternut Squash and Quinoa Salad
We can't get enough of this salad this season! Butternut squash is coming down to the last days of its availability so get it while you can. Its versatility and nutrient value keeps it on our weekly menu rotation.
Did you know...butternut squash is actually a fruit? Like most dark orange produce, it is high in carotenoids which are compounds that have been shown to have anti-carcinogenic properties. Butternut squash is also an excellent source of Vitamin A; an antioxidant needed for healthy skin, vision and mucous membranes. You can also get a fair amount of potassium and manganese in each serving.
Preparation time: 20 minutes
Total time: 50 minutes
Gluten-free, dairy-free, soy-free, egg-free and free of processed sugar.
3 cups cubed butternut squash
1 cup uncooked quinoa
¼ cup dried cranberries, currents or cherries (chop if large)
⅓ cup finely chopped shallot
2 T fresh sage, chopped
⅓ cup pumpkin seeds, toasted
¼ t sea salt
Extra virgin olive oil
1 t apple cider vinegar
1 t dijon mustard
1 t maple syrup
¼ t sea salt
4-5 grinds of fresh black pepper
⅓ cup extra virgin olive oil
1. Preheat oven to 325°
2. Peel and cut squash into small bite cubes and lay on a parchment lined baking sheet.
3. Drizzle squash with olive oil (1-2 Tablespoons) and sprinkle with sea salt.
4. Bake squash in oven for 30 minutes. While squash is baking, cook the quinoa as directed on package and then let cool.
5. Chop the shallot and place in a small, non-metal dish. Drizzle with red wine vinegar until shallots are covered and let sit at least 10 minutes. This will take the sharpness out of the shallot.
6. Drain shallots and add to a large serving bowl along with the sage, cranberries, quinoa and squash.
7. Toast the pumpkin seeds in a skillet on medium heat 2-3 minutes.
8. Make the dressing and toss together with the salad. Garnish with pumpkin seeds and serve.
1. In a small bowl whisk together the vinegar, dijon, maple syrup, sea salt and pepper.
2. Whisk in the olive oil as you pour it in slowly.