Description
This Quinoa and Butternut Squash Salad is a delicious way to use some of autumn’s best produce! You can prep this salad ahead of time and take it out of the fridge when you’re ready to serve it!
Ingredients
Units
Scale
- 1 cup quinoa
- 2 cups water
- 1 lb butternut squash, cut into 1″ cubes
- 1/4 cup dried cranberries
- 1/4 cup almonds
- 1 medium apple, chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spread the squash onto the prepared baking sheet and roast for 25-30 minutes until lightly browned.
- While the squash cooks, prepare the quinoa. Add the water to a pot and bring to a boil.
- Add quinoa and boil for about 15 minutes, or until the water has been absorbed.
- Once the quinoa is cooked, add to a bowl and fluff with a fork.
- Toss with cooked squash, cranberries, almonds, and apples.
- In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, and salt.
- Drizzle the dressing over the quinoa mixture and add salt to taste, if needed.