Karol Smith
Quinoa and Butternut Squash Warm Winter Salad
This Quinoa and Butternut Squash Warm Winter Salad is a comforting and nutritious dish perfect for colder months. The nutty flavor of quinoa combined with the sweet and savory taste of roasted butternut squash makes for a delicious and hearty meal. It’s packed with vitamins, minerals, and protein, making it an excellent choice for a wholesome lunch or dinner.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1 cup baby spinach
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, cinnamon, cumin, salt, and pepper until evenly coated.
3. Spread the seasoned squash onto a baking sheet and roast in the preheated oven for 25-30 minutes, stirring once halfway through, until tender and golden brown.
4. While the squash is roasting, combine the quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
5. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and the remaining tablespoon of olive oil to create the dressing. Season with salt and pepper to taste.
6. In a large serving bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, walnuts, and baby spinach.
7. Drizzle the dressing over the salad and toss gently to combine all the ingredients thoroughly.
8. Serve the quinoa and butternut squash warm winter salad immediately or allow it to cool to room temperature.
