Butternut Squash Quinoa Salad with Pumpkin Seeds

Name: Butternut Squash Quinoa Salad with Pumpkin Seeds
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 7
Cuisine: American
Ingredients: Red onion ½; Butternut squash 1 small 2 lbs; Olive oil 2 tsp; Maple syrup ½ tbsp; Kosher Salt 1 tsp; Black pepper ½ tsp; Chicken stock 1 ½ cups; Quinoa ¾ cup; Cranberries ½ cup; Pepitas ½ cup; Fresh thyme 2 tbsp; Olive oil 3 tbsp; Apple cider vinegar 1½ tbsp; Dijon mustard 2 tsp; Maple syrup 1 tsp; Kosher Salt ½ tsp; Black pepper ¼ tsp

healthy, filling salad

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45m
Serves 7
Medium
400 °F
(1)

Ingredients

	For butternut squash salad:
	½ Red onion small diced
	1 small 2 lbs Butternut squash peeled, seeded, and cut into ¾-inch chunks
	2 tsp Olive oil extra-virgin
	½ tbsp Maple syrup
	1 tsp Kosher Salt
	½ tsp Black pepper
	1 ½ cups Chicken stock reduced-sodium chicken stock or vegetable stock or water
	¾ cup Quinoa uncooked
	½ cup Cranberries reduced-sugar dried
	½ cup Pepitas toasted pepitas pumpkin seeds, or roughly chopped toasted walnuts or pecans
	2 tbsp Fresh thyme chopped fresh thyme or ¼ cup chopped fresh parsley
	For dressing:
	3 tbsp Olive oil extra-virgin
	1½ tbsp Apple cider vinegar or white wine vinegar
	2 tsp Dijon mustard
	1 tsp Maple syrup
	½ tsp Kosher Salt
	¼ tsp Black pepper

Nutritional information

261

CALORIES

11g

FAT

39g

CARBS

PROTEIN

FIBER

339mg

SODIUM

Cuisine:

American Recipes

Ingredients

For butternut squash salad:
½ Red onion
small diced
1 small 2 lbs Butternut squash
peeled, seeded, and cut into ¾-inch chunks
2 tsp Olive oil
extra-virgin
½ tbsp Maple syrup
1 tsp Kosher Salt
½ tsp Black pepper
1 ½ cups Chicken stock
reduced-sodium chicken stock or vegetable stock or water
¾ cup Quinoa
uncooked
½ cup Cranberries
reduced-sugar dried
½ cup Pepitas
toasted pepitas pumpkin seeds, or roughly chopped toasted walnuts or pecans
2 tbsp Fresh thyme
chopped fresh thyme or ¼ cup chopped fresh parsley
For dressing:
3 tbsp Olive oil
extra-virgin
1½ tbsp Apple cider vinegar
or white wine vinegar
2 tsp Dijon mustard
1 tsp Maple syrup
½ tsp Kosher Salt
¼ tsp Black pepper

Butternut Squash Quinoa Salad with Pumpkin Seeds

This delicious Butternut Squash Quinoa Salad with Pumpkin Seeds is a perfect make-ahead salad for WFH lunches on busy days! I’m not usually a fan of raw onions, but in this recipe I soak the red onions in a small bowl of water while I do all the other prep. This ensures that the onions keep their flavor but helps reduce the overpowering taste that raw onions can have.

To make this salad, start by roasting butternut squash in the oven. As the squash roasts, cook quinoa and transfer to a large serving bowl. Make a dressing by combining olive oil, vinegar, mustard, maple syrup, salt and pepper. Drizzle the dressing over the quinoa while still warm and stir to combine. Add the roasted butternut squash and any pan juices into the bowl with the quinoa. Add red onion, cranberries, pepitas, and thyme. Toss to combine and add more dressing as desired. Serve this delicious salad slightly warm or at room temperature.

To make this version of Butternut Squash Quinoa Salad with Pumpkin Seeds, you will need the following ingredients:

Ingridiens for Butternut Squash Quinoa Salad with Pumpkin Seeds

Steps to make Butternut Squash Quinoa Salad with Pumpkin Seeds

1	Heat oven	5
Preheat the oven to 400 °F. Place a rack in the center of the oven.
2	Soak red onion	1
Place the red onion in a small bowl of water. Set aside.
3	Roast butternut squash	20
Place the butternut squash pieces in the center of a large rimmed baking sheet. Drizzle with 2 teaspoons of olive oil and ½ a tablespoon of maple syrup. Season with 1 teaspoon of salt and ½ a teaspoon of pepper. Toss to coat evenly and spread the squash pieces out into a single layer. Roast in the oven for 15 - 20 minutes, turning once halfway through.
4	Leave to cool	15
Once tender, remove from the oven and set aside to cool.
5	Cook quinoa	20
Meanwhile, place 1½ cups of broth (or water) and ¾ cup of quinoa in a saucepan and bring to a boil. If you are using water, add ¼ teaspoon kosher salt. Once the mixture comes to a boil, reduce the heat and simmer, while covered for 15 minutes, until the water is absorbed. Remove the pan from the heat and leave to stand with the lid on for 5 minutes. Fluff with a fork and transfer to a large serving bowl.
6	Make dressing	5
Combine 3 tablespoons of extra-virgin olive oil with 1½ tablespoons of vinegar, 2 teaspoons of Dijon mustard and 1 teaspoon of maple syrup in a small bowl. Season with ½ a teaspoon of kosher salt and ¼ teaspoon of black pepper. Drizzle enough of the dressing over the warm quinoa to moisten it. Stir well to combine.
7	Add butternut squash	3
Mix the roasted butternut squash and remaining pan juices with the quinoa.
8	Add remaining ingredients	5
Add ½ a cup of dried cranberries, ½ a cup of toasted pumpkin seeds, and 2 tablespoons of chopped fresh thyme to the bowl. Drain and add the soaked red onion. Toss to combine and add more dressing if desired.
9	Serve
Serve this salad slightly warm or at room temperature.

This Butternut Squash Quinoa Salad with Pumpkin Seeds is filling and makes a completely delicious WFH lunch! Try it out soon and leave a review to let me know what you think.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.