Butternut Squash Quinoa Salad
sandravalvassori.com
Glistening with Autumnal colours, this Butternut Squash Salad is the perfect salad to bring to your holiday table or to celebrate the flavors of fall any night of the week. It's gluten free, feeds a crowd and you can enjoy it as a vegetarian main, or alongside your favorite protein.
Servings: 6
Ingredients
For the Roasted Squash
- 1 medium butternut squash (4-5 cups) peeled and cubed (see notes)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For The Dressing
- 1/4 cup apple-cider vinegar
- 1 small shallot, diced
- 1 garlic clove, grated or finely minced
- 1 tablespoon dijon mustard
- 2 tablespoons pure maple syrup
- 1/2 cup extra virgin olive oil
- pinch of salt and black pepper
For The Salad
- 6-8 cups arugula (rocket)
- 1 cup cooked quinoa (white or tri-colour - see notes for cooking quinoa)
- ½ cup toasted walnut halves
- 3/4 cup dried cranberries
- 1/3 cup crumbled feta
Instructions
- Preheat the oven to 425 F Degrees. Line a large sheet pan with parchment paper.
- Place the squash on prepared sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and spread out in a single layer. Try not to overcrowd the squash so it will caramelize better.
- Roast for 30-35 minutes, or until tender and golden brown. The cooking time may vary depending on the size of your cubed squash, and how hot your oven runs. Set aside to cool.
- If you haven't cooked the quinoa, cook it now while the squash is roasting. See notes for how I cook perfectly fluffy quinoa.
- To Make the dressing: Whisk together vinegar, shallot, garlic, dijon mustard, maple syrup, oil, salt and pepper until emulsified.
- Once the squash and quinoa have cooled to room temperature, assemble the salad. Start by layering the arugula on a large platter then sprinkle the quinoa over top. Add the roasted butternut squash cubes and drizzle with about half of the dressing. Toss gently to combine. Top with walnuts, dried cranberries and feta cheese.
- To serve, drizzle a little more dressing over the whole salad, then taste and season with a pinch of salt and pepper, if needed. Enjoy!
Notes
Peel and cube the squash: Lay the butternut squash on its side and trim the top and bottom of the squash by cutting about ½-inch off each end. Using a vegetable peeler, peel the whole butternut squash. You may have to keep peeling until you reach the bright orange flesh. Next, cut the bulb end off the longer neck of the squash. Now you have two pieces that you will slice in half lengthways. Using a spoon, scoop out the the seeds then dice the butternut squash.
To cook quinoa: While the squash is roasting, cook the quinoa; Rinse the dried quinoa in a colander, then place in a medium saucepan. Add a pinch of salt and 2 cups water, then bring to a boil over med-high heat. Once boiling, decrease heat and maintain a very gentle simmer. Cook until the quinoa has absorbed all the water, about 15 minutes. Remove from heat, cover, and let sit for 5-10 minutes. Fluff with fork and transfer cooked quinoa to a plate to cool. TIP: If you need it to cool faster, spread it on a small sheet pan and place in the fridge to chill for 10 minutes or so.