Butternut Squash Quinoa Salad is a delightful dish that combines the earthy sweetness of roasted butternut squash with the wholesome goodness of quinoa, and the tart burst of cranberries.
Start by peeling the butternut squash and removing the seeds. Then, cut it into bite-sized cubes.
Place the cubed squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste, and toss to evenly coat the squash.
Roast the squash in the preheated oven for about 25-30 minutes or until it becomes tender and slightly caramelized. Remember to stir halfway through to ensure even cooking. Once done, remove from the oven and set aside to cool.
Cooking the Quinoa
Rinse the quinoa thoroughly under cold water to remove any bitter taste.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the quinoa absorbs all the liquid and becomes fluffy.
Once cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Then, fluff the quinoa gently with a fork and set it aside to cool.
Assembling the Salad
In a large mixing bowl, spread the washed and dried mix green leaves.
Next add the cooked quinoa and roasted butternut squash cubes.
Sprinkle the dried cranberries and pine nuts over the salad.
Make the Salad dressing
In a separate small bowl, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, salt, and dried rosemary leaves to make the dressing.
Drizzle the dressing over the quinoa and butternut squash mixture. Gently toss everything together until all the ingredients are well coated with the dressing.
Taste and adjust the seasoning if needed.
Garnish and serve
Transfer the salad to a serving dish and for extra touch of flavor and texture, you can sprinkle some additional toasted pine nuts and chopped parsley and vegan parmesan on top. Serve the Butternut Squash and Quinoa, Salad immediately and enjoy it while it's fresh and vibrant. It can be served warm, at room temperature, or chilled based on your preference.
Notes
To achieve a caramelized exterior and tender interior, make sure to roast the butternut squash at a high temperature (around 400°F or 200°C) for the recommended time.
To maintain the freshness and texture of the ingredients, toss the salad just before serving or add the dressing right before serving. This prevents the salad from becoming soggy and preserves the vibrant colors and crunchiness of the components.