Butternut Squash Quinoa Salad combines roasted butternut squash, quinoa, green onions, shaved almonds, Craisins, and a simple Honey Dijon Dressing. This healthy fall recipe can be served warm or cold, and makes a perfect special occasion side dish!
sweetener like maple syrup or brown sugar- optional
kosher salt and freshly ground black pepper- to taste
1cuptri-color quinoa- rinsed and drained
2cupslower sodium chicken broth - use less if making in the instant pot
1/2cupgreen onion- diced
1/2cuplow-sugar Craisins
1/2cupshaved almonds- toasted
For the dressing:
6Tablespoonsolive oil
3Tablespoonsapple cider vinegar
1Tablespoonhoney
1Tablespoondijon mustard
1/2teaspoonred pepper flakes
kosher salt and freshly ground black pepper- to taste
Instructions
Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
Prepare the squash. Use a potato peeler to peel the entire squash, and cut off the ends with a knive. Then chop the sqush into bite-sized chunks, and remove the seeds. Drizzle the olive oil over the squash, (and sweetner if desired), and then sprinkle with salt and pepper, to taste. Bake for 20-25 minutes, or until fork tender. Remove to cool.
Prepare the quinoa. Meanwhile, prepare quinoa according to package directions. I use my instant pot for this, but you can make on your stovetop too, using chicken broth instead of water. When done, fluff with a fork.
Make dressing. Combine all the dressing ingredients - olive oil, apple cider vinegar, honey, dijon mustard, and seasonings. Shake well.
Combine the squash and quinoa in a bowl. Pour some of the dressing over top and stir to combine. Then add the diced onions, shaved almonds, and Craisins. Add remaining dressing and stir again.
Serve warm or cold.
Notes
To Make Ahead: If prepping this recipe for a holiday, go ahead and prep a day in advance. Save a little extra dressing to add right before meal-time.
For Meal Prep: You can make this on a Sunday night and divide it into separate lunch containers. Add a little extra dressing to the top right before eating, if you'd like!
To Store: This salad will last in the refrigerator up to 3 days.