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Quinoa and Butternut Squash Salad

Course dinner
Cuisine American
Keyword butternut squash, quinoa, salad, thanksgiving
Servings 6 people

Ingredients

  • 1 cup quinoa
  • 1 cup water
  • 1 cup vegetable stock
  • 1/2 butternut squash {peeled and cubed}
  • 2 cups brussels sprouts {quartered}
  • 1/2 cup dried cranberries
  • 2 tbsp avocado oil
  • 2 tbsp water
  • 1/2 tsp pepper
  • 1/2 tsp sald

Maple Dijon Viniagrette

  • 2 tbsp olive oil + 2 teaspoons
  • 1 tbsp dijon mustard
  • 4 tsp maple syrup
  • 2 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat the oven to 375 degrees.

  2. Peel, cut and cube half of a butternut squash. Toss with 1 Tablespoon avocado oil {or other oil of your choice}, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Roast the butternut squash for 25 minutes.

  3. Quarter the brussels sprouts. Toss with 1 Tablespoon avocado oil {or other oil of your choice}, 2 Tablespoons water, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Cover the pan with aluminum foil and roast for 15 minutes. Remove the foil and roast for an additional 10 minutes.

  4. While the butternut squash and brussesls sprouts are roasting, cook your quinoa according to package directions. I used half water and half vegetable stock {1 cup of each} and 1 cup of rinsed white quinoa. Bring your quinoa and liquids to a boil and simmer for ~10 minutes.

  5. Whisk the salad dressing ingredients together.

  6. Add all ingredients together: roasted butternut squash, brussesls sprouts, 1/2 cup of dried cranberries, cooked quinoa, and vinaigrette dressing.