Maple-Roasted Butternut Squash Quinoa Harvest Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful fall salad of roasted butternut squash and quinoa with tart cranberries, toasted almonds, and a maple vinaigrette. Hearty enough for a vegetarian main, it captures autumn flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups butternut squash (peeled and diced into 1/2-inch cubes)
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup dried cranberries (I use orange-scented dried cranberries)
- 1/2 cup sliced almonds
- 1/2 cup chopped flat-leaf parsley
- 1 to 2 teaspoons lemon juice (optional and to taste)
- one extra-large (about 2 heaping cups diced sweet Vidalia or yellow onion, peeled and diced small)
- 1 cup quinoa (I use tri-colored)
- 1 1/2 cups water
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 596mg
- Total sugar
- 51g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 496mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 596MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.