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.
Roasted Butternut Squash and 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
Instructions
- 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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Thank you for sharing this salad, great ingredients and so healthy.
This is a really great healthy meal and I love all the ingredients
I’m not usually a fan of squash but this recipe makes it look delicious
I’m always looking for new ways to make Quinoa and your recipe sounds delicious – thanks!
This looks amazing! I love everything in this recipe!
This salad involves all my favorite ingredients! I’m always looking for new quinoa recipes!
Looks amazing. Quinoa is a perfect addition to the summer palette.
We love Butternut squash I must try it with quinoa!
this salad has everything I love im going to make this
I love butternut squash!! Yum! This looks so very tasty, love how colourful it is! Thanks girl.
I love quinoa dishes and this one looks and sounds delicious.
This looks so good, I’ve just got to make it!
I love butternut squash. I”m going to bookmark this recipe for the fall. Can’t wait to try it!
Quinoa and butternut squash!! Yum!
Awesome healthier option! This looks fantastic, I love using Quinoa in dishes. I recently made a meatless taco casserole with Quinoa and everybody loved it. Awesome for nachos too!
That sounds delicious! The only tweak I’d make is using veggie broth instead of chicken broth. 🙂
Butternut squash has been a favorite for years….so many ways to use it in recipes. I must try it with quinoa!