Description
This butternut squash and quinoa salad is a delicious way to use some of autumn’s best produce. Studded with apples, cranberries, and almonds, this combination is flavorful and delicious!
Ingredients
Units
Scale
- 1 cup dry 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.
- 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.
- Rinse the quinoa under cold water to remove any bitterness.
- Add the rinsed quinoa to the boiling water and simmer 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.