Butternut Squash Quinoa Salad
Try this Butternut Squash Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 tablespoon apple cider vinegar
- sea salt to taste
- 1 teaspoon honey
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh squeezed orange juice
- 1 tablespoon fresh squeezed lemon juice
- 3 cups cooked quinoa room temperature (i used a mixture of white and red)
- 2 oz crumbled goat cheese
- 1 tablespoon + 2 teaspoons olive oil divided
- 1 lb cubed uncooked butternut squash (cut into 1/2†cub
- Carbohydrate 29.8705869985738 g
- Cholesterol 0 mg
- Fat 2.59268399999476 g
- Fiber 3.8080924358281 g
- Protein 5.97158074996847 g
- Saturated Fat 0.00174719999937106 g
- Serving Size 1 1 (1 cup) or 10 (1/2 cup) serving (247g)
- Sodium 41.0787499999028 mg
- Sugar 26.0624945627457 g
- Trans Fat 2.58539639999738 g
- Calories 166 calories
Preheat the oven to 400 degrees. Toss the cubed butternut squash in 2 teaspoons of the olive oil and sprinkle with cracked sea salt. Spread the squash onto a baking sheet in a single layer. Pace into the preheated oven and bake for 25 minutes. Remove from oven and allow to cool for 5-10 minutes. When the squash has cooled, combine it in a mixing bowl with the quinoa and stir in the goat cheese and parsley. In a small bowl, combine the remaining tablespoon of oil, the orange juice, lemon juice, cider vinegar and honey and stir together until combined. Pour over the quinoa mixture and stir until the salad is evenly coated with the dressing. Serve at room temperature or chilled.
