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What You Need for Butternut Squash Quinoa Salad
- 2 small 2-pound butternut squash peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)
- 2 teaspoons extra-virgin olive oil
- 1/2 tablespoon maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups reduced-sodium chicken stock or vegetable stock or water
- 3/4 cup uncooked quinoa
- 1/2 cup reduced-sugar dried cranberries
- 1/2 cup chickpeas canned and rinsed or cooked
- 1 cup of kale (optional)
- 2 tablespoons chopped fresh thyme or 1/4 cup chopped fresh parsley
The Butternut Squash Quinoa Dressing
- 3 tablespoons Mushroom Garlic Olive Oil (or extra virgin olive oil)
- 1 1/2 tablespoons apple cider vinegar or white wine vinegar
- 2 teaspoons Stout Beer Mustard or dijon
- 1 teaspoon maple syrup
- 1/2 teaspoon kosher salt
- 1/4teaspoonblack pepper
What You'll Do
- Preheat your oven to 400 degrees.
- Prepare the cubed butternut squash. Place your cubed butternut squash in a baking dish, and drizzle with olive oil, maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss to coat, and then spread in a single layer. Roast for about 30 minutes or until tender.
While the squash is baking, bring the broth (or water) and quinoa to a boil in a medium pan. Reduce heat to a simmer and cook covered for 15 minutes, or until the water is absorbed. Remove the quinoa from the heat and let it rest for 5 minutes before fluffing with a fork.
Pour the cooked quinoa into a large serving bowl.
In a small bowl or large measuring cup, mix the dressing: olive oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Fold in 1/2 the dressing to the warm quinoa.
Add the roasted butternut squash and any juice to the bowl with the dressing-coated quinoa. Add the remaining dressing, cranberries, chickpeas, and thyme, and mix well.
- Serve warm, and don't forget to refrigerate your butternut squash quinoa leftovers!