butternut squash & cranberry quinoa salad

butternut squash & cranberry quinoa salad

yield: 6-8 servings


butternut squash & cranberry quinoa salad

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ingredients

COOKING THE SQUASH

  • 1-1½ lbs butternut squash, chopped, seeded and peeled
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • ¼ tsp sea salt, fine
  • ¼ tsp black pepper

COOKING THE QUINOA

  • 1 cup rainbow quinoa
  • 1½ cupswater

MAKING THE DRESSING

  • 2 tsp orange zest (approx. ½ an orange)
  • ½ cup orange juice, fresh
  • 1 tbsp maple syrup or agave
  • 2 tbsp olive oil
  • 1 tsp sea salt, fine
  • ½ tsp black pepper, coarse

MAKING THE SALAD

  • 3 leaves curly kale, shredded
  • ½ cup dried cranberries
  • 1 pomegranate, seeded
  • ½ cup pumpkin seeds (pepitas) dressing

butternut squash & cranberry quinoa salad

preparation

COOKING THE SQUASH

Preheat the oven to 375°F. Toss the butternut squash and garlic with the 2 tbsp olive oil, salt and pepper on a large baking sheet. Spread in a single layer and roast for 30 minutes, being sure to turn the squash halfway through. Squash should be firm, but tender. Remove from oven and let cool slightly.

COOKING THE QUINOA

Rinse quinoa until water is clear. Place in a saucepan with the 1½ cups water over medium heat. Bring to a boil and reduce to a low simmer. Cook for 15-20 minutes or until all the water is absorbed.

MAKING THE DRESSING

Stir together the orange zest, juice, and maple syrup. Add the olive oil salt and pepper and whisk until incorporated. Taste, and adjust seasonings if needed.

MAKING THE SALAD

In a large bowl, combine the cooked quinoa, squash, shredded kale, and cranberries. Pour in the dressing and toss until evenly coated. Garnish with pomegranate seeds and pepitas and serve.

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