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Roasted Butternut Squash and Quinoa Salad with Maple Balsamic Vinaigrette
Fall is the season of vibrant colors and hearty flavors, and one of the stars of the autumn harvest is butternut squash. Packed with nutrients and natural sweetness, butternut squash is the perfect ingredient for creating healthy and delicious fall recipes. Today, we're sharing a delightful Roasted Butternut Squash and Quinoa Salad with a Maple Balsamic Vinaigrette that celebrates the flavors of the season while nourishing your body with wholesome ingredients.
Ingredients:
For the Salad:
1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
1 cup quinoa, rinsed and cooked according to package instructions
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
2 cups fresh baby spinach or arugula
1/4 cup crumbled feta cheese (optional)
Salt and black pepper to taste
For the Maple Balsamic Vinaigrette:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Roast the Butternut Squash:
Place the diced butternut squash on a baking sheet. Drizzle with a tablespoon of olive oil and season with salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized. Remove from the oven and let it cool slightly.
Prepare the Quinoa:
While the butternut squash is roasting, cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool.
Make the Maple Balsamic Vinaigrette:
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Assemble the Salad:
In a large salad bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, and fresh spinach or arugula. If desired, add crumbled feta cheese for extra creaminess.
Dress the Salad:
Drizzle the Maple Balsamic Vinaigrette over the salad and gently toss to coat all the ingredients evenly.
Serve:
Divide the salad among serving plates. Garnish with additional pecans and a drizzle of vinaigrette, if desired.
Enjoy your hearty and healthy fall squash salad!
This Roasted Butternut Squash and Quinoa Salad with Maple Balsamic Vinaigrette is a celebration of fall's bounty and a perfect addition to your autumn menu. It's packed with vitamins, fiber, and antioxidants while offering a delightful mix of sweet, savory, and tangy flavors. Plus, it's a great choice for meal prep or a satisfying weeknight dinner. Embrace the season's flavors and nourish your body with this delicious fall-inspired recipe.