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- 1 medium butternut squash, peeled and cubed - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1/2 cup dried cranberries - 1/2 cup chopped walnuts, toasted - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, for garnish When I make this Roasted Butternut Squash Quinoa Salad, I start with the main ingredients. The butternut squash shines here. I peel and cube it into small pieces. This helps it roast evenly and caramelize nicely. Next, I focus on quinoa. I always rinse it first. This removes any bitter taste. I use vegetable broth to cook the quinoa. It adds rich flavor to the dish. For the additional ingredients, I love the crunch of red bell pepper and the sharpness of red onion. Dried cranberries add a touch of sweetness. And toasted walnuts give the salad a lovely crunch. Now, let’s talk seasonings. Olive oil is key for roasting. I use ground cumin and smoked paprika for warmth and depth. I always add salt and pepper to taste. Fresh parsley makes a great garnish, adding color and freshness. Every ingredient plays a role in this delightful mix, creating a flavor explosion in every bite. {{ingredient_image_1}} 1. Preheat the oven: Start by preheating your oven to 400°F (200°C). This step is key for roasting the butternut squash perfectly. 2. Prepare butternut squash: Peel and cube your medium butternut squash. Aim for bite-sized pieces for even cooking. In a bowl, toss the cubes with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper. This mix adds great flavor to the squash. 1. Roast the butternut squash: Spread the seasoned squash on a baking sheet lined with parchment paper. Roast the squash in the oven for about 25-30 minutes. Toss it halfway through to ensure even cooking. The squash should be tender and slightly caramelized when done. 2. Cook the quinoa: While the squash roasts, rinse 1 cup of quinoa under cold water. Combine the rinsed quinoa and 2 cups of vegetable broth in a medium saucepan. Bring this mix to a boil over medium-high heat. After boiling, reduce the heat to low, cover, and simmer for about 15 minutes. Once the liquid is absorbed, fluff the quinoa with a fork and set it aside to cool. 1. Combine salad ingredients: In a large bowl, mix the cooked quinoa with the diced red bell pepper, chopped red onion, dried cranberries, and toasted walnuts. Once the butternut squash is ready, add it to the bowl and mix gently. 2. Dress and mix the salad: Drizzle the salad with the remaining tablespoon of olive oil. Add more salt and pepper if you like. Toss everything together until well combined. 3. Let the flavors meld: Allow the salad to sit for about 10 minutes before serving. This resting time helps all the flavors blend nicely. Enjoy your salad! To get that perfect tenderness, start with a medium butternut squash. Peel and cube it into small, even pieces. This helps it cook evenly. Toss the cubes with olive oil, ground cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet. This allows the heat to circulate. For caramelization, roast at 400°F (200°C) for about 25 to 30 minutes. Toss the squash halfway through. Keep an eye on the edges. They should turn golden-brown and crispy. This adds great flavor. Rinsing quinoa is key for better texture. Place it in a fine mesh strainer and rinse under cold water. This removes the natural coating, called saponin, which can taste bitter. Use a water-to-quinoa ratio of 2:1. For every cup of quinoa, add two cups of vegetable broth. This gives great flavor. Bring it to a boil, then reduce to low heat. Cover and simmer for about 15 minutes. Once the liquid absorbs, fluff it with a fork. For presentation, serve the salad in a large bowl. Garnish with fresh parsley. This adds a pop of color. You can also sprinkle extra toasted walnuts on top for crunch. For a more elegant touch, use a ring mold. Stack individual servings on plates. This makes your dish look fancy and fun. Pro Tips Use Fresh Herbs: Fresh parsley adds a burst of flavor and a vibrant color to your salad. Consider adding other herbs like cilantro or mint for a unique twist. Customize Your Nuts: While walnuts are delicious, feel free to experiment with other nuts like pecans or almonds for different textures and flavors. Perfectly Cooked Quinoa: Rinse quinoa thoroughly before cooking to remove its natural bitterness. This ensures a fluffier and more enjoyable texture. Make It A Meal: To turn this salad into a main dish, add a protein source like grilled chicken, chickpeas, or feta cheese for extra nutrition and satisfaction. {{image_2}} You can boost your salad with protein. Grilled chicken adds a hearty touch. The smoky flavor pairs well with the salad. If you're vegetarian, try adding tofu. It soaks up flavors and makes the dish filling. Chickpeas are another great choice. They offer protein and fiber, making your meal more satisfying. To add a burst of taste, consider feta cheese. Its creamy texture contrasts well with the squash. You can crumble it over the salad for a salty kick. Fresh herbs also make a difference. Try adding parsley, cilantro, or mint. They brighten the dish and add freshness. Tailor this salad to the seasons. In fall, use roasted root vegetables. Carrots or sweet potatoes also work well. In spring, add fresh peas or asparagus for crunch. During summer, include fresh tomatoes or cucumbers. Adapting the recipe keeps it exciting year-round. Each season offers new flavors to explore. To keep your salad fresh, store it in the fridge right away. Use airtight containers to seal in the flavors. Glass containers work great because they don't stain or absorb odors. Make sure the salad is cool before putting it in the fridge. For longer storage, you can freeze the salad. However, I suggest freezing only the quinoa and roasted squash. They freeze well and keep their taste. Pack them in freezer bags, pressing out the air before sealing. When you want to eat it, thaw overnight in the fridge. Reheat the quinoa and squash in a pan or microwave until warm. In the fridge, the salad will last about 3 to 5 days. After that, the taste and texture may change. To check for spoilage, look for off smells, slimy textures, or changes in color. If you see these signs, it’s best to discard the salad. Yes, you can make this salad in advance. It tastes even better after resting. I suggest preparing it up to a day before serving. Just store it in the fridge. This allows all the flavors to mix well. If you need an alternative grain, consider using farro, couscous, or rice. Each grain brings a unique taste and texture. Farro adds a nutty flavor, while couscous cooks quickly. Rice is a classic option that pairs well with many dishes. Roasting the squash adds a sweet and rich flavor. You can eat it raw, but it will have a crunchier texture. Roasting also softens the squash and enhances its natural sugars. This gives the salad a warm and comforting taste. This salad is almost vegan as is! Just ensure you use vegetable broth. Check that the olive oil is pure. All other ingredients are plant-based. You can enjoy this salad without any animal products. This blog post shared a simple, tasty salad recipe. We covered key ingredients like butternut squash, quinoa, and colorful veggies. You learned step-by-step instructions for preparation, cooking, and assembly. Tips on roasting and serving enhance your dish. I also shared variations to suit your taste and preferences. Lastly, proper storage ensures your salad stays fresh. Enjoy making this healthy salad that’s easy to customize. With these tips, live better and eat well!

Roasted Butternut Squash Quinoa Salad

A delicious and nutritious salad featuring roasted butternut squash, quinoa, and a variety of colorful vegetables, perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper.
  • Spread the seasoned squash on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, tossing halfway through.
  • While the squash is roasting, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside to cool.
  • In a large bowl, combine the cooked quinoa, diced red bell pepper, chopped red onion, dried cranberries, and toasted walnuts. Add the roasted butternut squash once it is ready, and mix gently to combine.
  • Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper if desired. Toss everything together until well mixed.
  • Allow the salad to sit for 10 minutes for the flavors to meld together before serving.

Notes

Serve the salad in a large bowl garnished with fresh parsley and a sprinkle of extra walnuts on top for added crunch. For an elegant touch, use a ring mold to stack individual servings on plates.
Keyword butternut squash, healthy, quinoa, salad, vegetarian