This Butternut Squash Quinoa Salad makes the perfect fall lunch or side dish for gatherings. It’s healthy, hearty and delicious.
Author:Becky Schmieg
Prep Time:30
Cook Time:40
Total Time:1 hour 10 minutes
Yield:61x
Category:Main
Ingredients
UnitsScale
1 small butternut squash (almost 2 lb), peeled and cut into cubes
1cup uncooked quinoa
1 1/2cups water
1/3cup dried cranberries
3/4cup feta cheese crumbles
1 shallot, thinly sliced (red onion works, about 1/2 cup)
1cup fresh parsley (measured, then chopped)
Olive oil, salt and pepper (for cooking the squash)
Dressing:
1/3cup red wine vinegar
2/3cup avocado oil
1 tbsp honey
2 tsp garlic powder
1 tsp salt
1/8 tsp pepper
Instructions
Preheat oven to 400F.
Line a baking sheet with parchment paper and add the cubed and peeled squash. Drizzle with oil, sprinkle with salt and pepper. Cook for 30-40 minutes, until tender and golden around the edges.
Rinse quinoa and add to an instant pot. Add water and pressure cook for 3 minutes, then allow gradual release for 8 minutes. Add quinoa to large serving bowl and set aside.
Make the dressing. Add avocado oil, vinegar, honey, garlic powder, salt, pepper and shallots to a glass jar. Secure lid and shake well.
Place cranberries in a small dish and pour enough hot water over to cover. Allow to rest for 5 minutes, then drain.
Combine all ingredients in large bowl with the quinoa, toss and serve room temperature or cold.