Butternut Squash Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and quinoa with kale, cranberries, and pecans tossed in an orange-cinnamon dressing. A wholesome, nutty salad that works as a vegetarian main or substantial side.
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Nutrition & ingredients
Ingredients
serves 4- 1 cup (200 g) dried quinoa (I used tri-color)
- 1 3/4 (394 ml) cup water
- 1 teaspoon garlic powder, divided
- 1 small butternut squash (about 2 lbs (.90 kg) or 6 cups), peeled, seeded, and diced, 1/2 inch cubes
- 1 medium red onion, diced
- 1 tablespoon olive oil
- 1/2 cup (100 g) dried cranberries
- 1/2 cup (100 g) raw pecans
- 2 handfuls of baby kale (about 3 ounces)
- 1/4 cup (56 ml) orange juice
- 1/2 teaspoon cinnamon
- mineral salt & fresh ground pepper, to taste
- a handful of pomegranates, when in season (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 18mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1057mg
- Calcium
- 161mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.