For butternut squash salad:
- ½ Red onionsmall diced
- 1 small 2 lbs Butternut squashpeeled, seeded, and cut into ¾-inch chunks
- 2 tsp Olive oilextra-virgin
- ½ tbsp Maple syrup
- 1 tsp Kosher Salt
- ½ tsp Black pepper
- 1 ½ cups Chicken stockreduced-sodium chicken stock or vegetable stock or water
- ¾ cup Quinoauncooked
- ½ cup Cranberriesreduced-sugar dried
- ½ cup Pepitastoasted pepitas pumpkin seeds, or roughly chopped toasted walnuts or pecans
- 2 tbsp Fresh thymechopped fresh thyme or ¼ cup chopped fresh parsley
- 3 tbsp Olive oilextra-virgin
- 1½ tbsp Apple cider vinegaror 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:
Steps to make Butternut Squash Quinoa Salad with Pumpkin Seeds
Preheat the oven to 400 °F. Place a rack in the center of the oven.
Soak red onion
Roast butternut squash
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.
Leave to cool
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.
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.
Add butternut squash
Add remaining ingredients