Description
This hearty, nutrient-dense grain salad offers a beautiful harmony of earthy, sweet, and nutty flavors. Featuring roasted butternut squash, protein-rich quinoa, and a tangy balsamic vinaigrette, this dish is perfect for those seeking a wholesome, plant-based meal. It balances complex carbohydrates with healthy fats from walnuts for a satisfying experience that works equally well as a main course or a nutritious side dish.
Ingredients
1 pound butternut squash, peeled and cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 teaspoon Italian seasoning
Salt and pepper to taste
2 cups baby spinach
2 cups quinoa, cooked
1/2 cup dried cranberries
1/2 cup walnuts, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Preheat your oven to 425 F.
In a large bowl, toss the butternut squash cubes with vegetable oil, Italian seasoning, salt, and pepper.
Spread the squash on a baking sheet and roast for 20 to 25 minutes until tender and caramelized.
In a small jar or bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper to create the dressing.
In a large serving bowl, combine the cooked quinoa, roasted squash, baby spinach, dried cranberries, and chopped walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Serve warm or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen after a few hours of chilling. Feel free to toast the walnuts in a dry pan before adding to the salad for extra depth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg