Butternut Squash Quinoa Salad
Maple roasted butternut squash and brussel sprout quinoa salad. A side dish or healthy lunch full of fall flavor.
Servings: 4
Equipment
- rimmed baking dish
- Serving Bowl
Ingredients
- 1 cup quinoa *uncooked
- 2 cups butternut squash, chopped raw
- 1½ cups brussel sprouts, chopped raw
- ¼ cup red onion, chopped
- ½ tsp salt
- ½ tsp pepper
- 1 tsp rosemary
- 2 tbsp olive oil
- 2 tbsp maple syrup more will be used for serving
- 3 tbsp apple cider vinegar
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese
Instructions
- Clean and chop the butternut squash and brussel sprouts. You will want to skin and clean out the seeds and guts in the butternut squash. For the brussel sprouts, you can chop or slice them into equal size pieces similar in size to the butternut squash so they cook at the same rate.
- Preheat oven to 400º degrees. In a large bowl, add olive oil. salt, pepper and rosemary, butternut squash and brussel sprouts. Coat everything evenly and lay flat on a rimmed cooking sheet. Drizzle 2 tablespoons of maple syrup over the raw veggies just before popping them into the oven. Bake for 20 minutes or until soft enough to stick a fork through.
- Cook your quinoa. While it is cooking (according to package instructions) crumble the goats chèvre up and measure out the maple syrup and apple cider vinegar.
- Once your quinoa and veggies are done cooking. Add to a large serving bowl together. Pour another 2 Tbsp of maple syrup, apple cider vinegar, cranberries, goat cheese, onions, and mix well. Serve immediately.
Notes
*Fresh rosemary provides the most flavor for this recipe but dried will also work
*one cup of uncooked quinoa is equivalent to about 1 3/4 ~ 2 cup of cooked quinoa.
- Cook the Brussels to your liking. If you want them softer, you can cook them a bit longer.
- Taste as you go. You may want extra maple flavor over your salad.
- Add nuts for crunch. Chopped pecans or walnuts are a great addition to this salad.
Nutrition
Serving: 1.5 cup | Calories: 333kcal | Carbohydrates: 52g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 359mg | Potassium: 689mg | Fiber: 6g | Sugar: 22g | Vitamin A: 7844IU | Vitamin C: 43mg | Calcium: 118mg | Iron: 3mg