This Warm Quinoa Salad with Butternut Squash is a nutritious and flavorful dish perfect for Thanksgiving gatherings. Packed with roasted butternut squash, quinoa, and a medley of vegetables, it offers a delightful combination of textures and tastes.
The recipe is simple to prepare and can be made ahead of time, making it an excellent addition to your Thanksgiving menu.
Hearty Quinoa Salad with Butternut Squash
This warm salad features fluffy quinoa mixed with roasted butternut squash, spinach, and cranberries, all tossed in a light vinaigrette. It takes about 30 minutes to prepare and serves 4-6 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped (optional)
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped spinach, cranberries, and walnuts if using.
- Dress the Salad: Drizzle with balsamic vinegar and toss gently to combine. Adjust seasoning with salt and pepper as needed.
- Serve Warm: Serve the salad warm or at room temperature, garnished with crumbled feta cheese if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 250kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 35g
