Description
This harvest-inspired salad combines the sweetness of roasted butternut squash with fluffy, protein-packed quinoa and earthy walnuts. Perfectly balanced with a tangy balsamic vinaigrette, this vibrant dish offers a delightful mix of textures. It is an excellent choice for a nutritious meal-prep lunch or a standout side dish for cozy gatherings. Packed with wholesome ingredients and seasonal flavors, this vegetarian recipe is easy to make and delicious served either warm or chilled.
Ingredients
1 pound butternut squash, peeled and cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 teaspoon Italian seasoning
Salt and pepper to taste
2 cups baby spinach
2 cups cooked quinoa
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with vegetable oil, Italian seasoning, salt, and pepper on a baking sheet.
Roast the squash for 25-30 minutes until golden brown and tender.
In a large mixing bowl, combine the cooked quinoa, baby spinach, dried cranberries, and toasted walnuts.
Add the roasted squash to the bowl once slightly cooled.
Whisk together the balsamic vinegar, olive oil, and honey to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Notes
This salad keeps very well in the refrigerator for up to 3 days, making it ideal for meal prep. The flavors often meld better after resting for a few hours. You can substitute walnuts with pecans or pumpkin seeds for a different crunch.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg