Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
Recipe from Two Peas and Their Pod
Quinoa salad with roasted butternut squash, dried cranberries, pepitas and a simple citrus honey dressing.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
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Ingredients
For the salad:
1butternut squashpeeled, seeded, and chopped into 1/2-inch cubes
Olive oil
Salt and freshly ground black pepperfor seasoning squash
2cupsquinoa
4cupswater
Pinchof salt
1cupdried cranberries
1cuppepitas
For the Citrus Honey Dressing:
Juice of 3 large oranges
Zest of 1 large orange
1/4cupolive oil
1tablespoonhoney
Salt and freshly ground black pepperto taste
Instructions
Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.
Note-you can use agave or maple syrup instead of the honey to make a vegan salad.