40 Healthy Thanksgiving Recipes - Butternut Squash Quinoa (A Reader Favorite)
Butternut Squash Quinoa Salad recipe - A reader favorite and one of the most popular Thanksgiving recipes on the blog.Made with roasted butternut squash, quinoa, dried cranberries, and walnuts this easy quinoa salad recipe comes together quickly.
Servings 6 servings
Calories 529kcal
Ingredients
For The Roasted Vegetables:
- 2 lbs. Butternut squash peeled and cut into 1-inch cubes
- 1 large red onion peeled and cut into chunks
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
For The Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons maple syrup
- 1 clove of garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 2 cups baby spinach rinsed and spin dried
- 3 cups of cooked quinoa
- 1 cup dried cranberries roughly chopped
- Handful of pomegranate arils optional
- 1 cup walnuts roughly chopped
Instructions
- Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
- Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
- Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
- To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
- To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
- Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.
Nutrition
Calories: 529kcal | Carbohydrates: 66g | Protein: 9g | Fat: 29g | Saturated Fat: 7g | Sodium: 1023mg | Potassium: 895mg | Fiber: 9g | Sugar: 24g | Vitamin A: 17010IU | Vitamin C: 36mg | Calcium: 134mg | Iron: 4mg