Roasted Butternut Squash Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm quinoa salad with roasted butternut squash, apples, pomegranate, and herbs. Hearty, flavorful, and loaded with varied textures and colors. Works as an entree or substantial side, especially for fall meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash (peeled and cut into 1/2 inch cubes)
- 4 tablespoons olive oil (divided)
- 1 cup quinoa
- 2 cups chicken stock or vegetable broth
- 1 persimmon (peeled and chopped)
- 1 apple (chopped)
- pomegranate seeds
- Italian parsley leaves (optional)
- salt and pepper
At a glance
PER SERVING · TIME 65M
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
- 50m
- Sodium
- 417mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1253mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.