Butternut Squash Quinoa Salad
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Well Plated · by Erin Clarke★ 4.9 (56)

Butternut Squash Quinoa Salad

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 33%
CARBS 67G56% OF CAL
14G FIBER0G ADDED0G INTRINSIC34G OTHER19G TOTAL SUGAR
FAT 22G42% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad combining roasted butternut squash and quinoa with dried cranberries, pumpkin seeds, chickpeas, and tangy goat cheese. Warm fall flavors in a substantial main-course salad.

mainamericansaladgrain bowlbeansgluten free
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Nutrition & ingredients

Ingredients

serves 7
  • 1/2 small red onion (diced (about 1/4 cup))
  • 1 small 2-pound butternut squash (peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups))
  • 2 teaspoons extra-virgin olive oil
  • 1/2 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups reduced-sodium chicken stock (or vegetable stock or water)
  • 3/4 cup uncooked quinoa
  • 1/2 cup reduced-sugar dried cranberries
  • 1/2 cup toasted pepitas (pumpkin seeds, or roughly chopped toasted walnuts or pecans)
  • 2 tablespoons chopped fresh thyme (or 1/4 cup chopped fresh parsley)
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups finely chopped, massaged kale
  • 1/2 cup crumbled goat cheese (or feta)
  • 1 medium honeycrisp apple (diced or thinly sliced)
  • Roasted Chickpeas
PREP
15M
SODIUM
790MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.