Butternut Squash and Cranberry Quinoa Salad
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 garlic clove minced
- 1 1/2 cups water
- 1/2 cup olive oil
- 1 tbsp. olive oil
- 1 tsp. dijon mustard
- salt and black pepper
- 1 tsp. honey
- 1/4 cup balsamic vinegar
- 1/3 up dried cranberries
- 3 cups butternut squash chopped
- 1 cup uncooked quinoa (i used rainbow quinoa but any typ
- 1/3 up red onion fine!y chopped
- 3 tbsp. toasted pumpkin seeds
- Carbohydrate 53.4841337566188 g
- Cholesterol 0 mg
- Fat 19.2320137586008 g
- Fiber 6.32517813735569 g
- Protein 9.65313218771969 g
- Saturated Fat 2.7548212511876 g
- Serving Size 1 1 Serving (229g)
- Sodium 7002.59857367293 mg
- Sugar 47.1589556192631 g
- Trans Fat 0.734377250232911 g
- Calories 415 calories
Preheat the oven to 400F.Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.
