Roasted Butternut Squash Quinoa Salad

Roasted Butternut Squash Quinoa Salad with goat cheese, cranberries and other drool worthy ingredients tossed in a delectable homemade lime-soy dressing!

So I guess this is kind of a fall recipe, and here we are in spring.  Call me crazy though, I kind of love Butternut Squash all year round.   Especially roasted. 

This salad works really well as either a side dish or as a full meal in itself just by topping it with some sliced chicken breast.  Its just so full of amazing flavours and good-for-you ingredients.  If you haven’t gotten onto the Quinoa train yet, it’s time to get aboard with this fabulous Roasted Butternut Squash Quinoa Salad.

My favourite part of the salad is the nuttiness of the quoinoa paired with the sweet roasted butternut squash against the creamy rich flavour of the goat cheese.  Top it all off with some homemade Lime-Soy Dressing and you have a hit!  Enjoy!

Roasted Butternut Squash Quinoa Salad

Ingredients:

2 cups butternut squash, cut into 1” cubes
1 Tbsp olive oil
1 cup Quinoa
1 1/2 cups low sodium chicken broth
½ cup goat cheese, crumbled
1/4 cup Dried Cranberries
1/4 cup Walnuts, Chopped
1/2 cup Arugula, Chopped
1/2 cup Broccoli Sprouts
1 Recipe Lime-Soy Vinaigrette

 Directions:

 Preheat the oven to 400 degrees F.

Toss the butternut squash with olive oil in a bowl. Arrange squash on a baking sheet in a single layer. Roast for 25-30 minutes or until the squash is tender and starting to brown.

Meanwhile, cook Quinoa according to the package instructions using broth rather than water.

To assemble salad, in a large bowl, add quinoa, butternut squash, and the rest of the ingredients including the vinaigrette.

Mix well and serve at room temperature or warm.

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Roasted Butternut Squash and Quinoa Salad

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Ingredients

• 2 cups butternut squash, cut into 1” cubes
• 1 Tbsp olive oil
• 1 cup Quinoa
• 1 1/2 cups low sodium chicken broth
• ½ cup goat cheese, crumbled
• 1/4 cup Dried Cranberries
• 1/4 cup Walnuts, Chopped
• 1/2 cup Arugula, Chopped
• 1/2 cup Broccoli Sprouts
• 1 Recipe Lime-Soy Vinaigrette

Instructions

1. Preheat the oven to 400 degrees F.
2. Toss the butternut squash with olive oil in a bowl. Arrange squash on a baking sheet in a single layer. Roast for 25-30 minutes or until the squash is tender and starting to brown.
3. Meanwhile, cook Quinoa according to the package instructions using broth rather than water.
4. To assemble salad, in a large bowl, add quinoa, butternut squash, and the rest of the ingredients including the vinaigrette.
5. Mix well and serve at room temperature or warm.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!