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Butternut Squash Quinoa Salad Recipe

A healthy and delicious salad with roasted butternut squash, quinoa, cranberries, pecans, and feta cheese.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 320 kcal

Ingredients 

Main Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • ¼ cup chopped fresh parsley
  • ¼ cup crumbled feta cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
  3. While squash is roasting, rinse quinoa under cold water. In a medium pot, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
  4. In a large bowl, combine cooked quinoa, roasted squash, cranberries, pecans, parsley, and feta.
  5. In a small bowl, whisk together balsamic vinegar and honey. Pour over salad and toss to combine.

Nutritional Value

Calories: 320kcal | Carbohydrates: 45g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 600mg | Fiber: 6g | Sugar: 12g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Healthy, Vegetarian
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