Roasted Butternut Squash and Quinoa Salad with Maple Vinaigrette

This roasted butternut squash and quinoa salad is an easy to make dish that is full of flavor thanks to its sweet maple vinaigrette dressing! It’s perfect for lunch or dinner and can be served warm or cold as desired!

Cooking Equipment:

Baking sheet, parchment paper, small bowl, large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Butternut Squash, Quinoa, Maple Vinaigrette, Salad

Meal:

Main Course

Cooking Method:

Roasting & Mixing

Dietary Restrictions:

Vegetarian

Servings:

Ingredients:

1 cup of cooked quinoa

1/2 cup of diced butternut squash

1 tablespoon of olive oil

1/4 teaspoon of salt

1/4 teaspoon of black pepper

2 tablespoons of maple syrup

2 tablespoons of apple cider vinegar

1 tablespoon of Dijon mustard

2 tablespoons of extra virgin olive oil

Cooking Instructions:

Preheat the oven to 400°F (200°C).

Place the diced butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 minutes or until golden brown.

In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard and extra virgin olive oil until combined.

In a large bowl combine the cooked quinoa and roasted butternut squash. Pour over the maple vinaigrette and mix until everything is evenly coated.

Serve warm or cold as desired.

Nutrition:

Calories – 590 kcal, Fat – 18 g, Carbohydrates – 83 g, Protein – 15 g

Rating:

Did You Know?

Tex-Mex cuisine, which combines Mexican and American cuisine, is popular in the southwestern United States.