Butternut Squash and Quinoa Salad with Maple Mustard Dressing
This is the kind of salad that bridges the seasons for me, still fresh and light enough for warmer days, but with all the cozy fall flavors sneaking in.🍂 Roasted butternut squash, hearty quinoa, and a maple mustard dressing give it that autumn vibe, while crisp greens and a tangy bite of feta keep it firmly in summer salad mode. Quinoa adds plant-based protein and staying power, making this a satisfying meal in its own right. It’s a great way to welcome fall produce without giving up your salad habit just yet.😋
Equipment
- baking sheet, sauce pot, mason jar or other sealed container
Ingredients
Salad
- 2 pounds butternut squash peeled, seeded, and cubed
- 1 cup quinoa rinsed
- 2 cups vegetable broth low-sodium
- 1 Tablespoon olive oil
- 4 cups kale stems removed and chopped
- 1 cup pomegranate seeds
Dressing
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon garlice powder
- salt to taste
Instructions
Salad
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Toss butternut squash with oil, add to the baking pan. Roast in the oven for about 15-20 minutes until soft and slightly browned.
- Meanwhile, add quinoa to a small saucepot and cover with broth. Bring to a boil, then cover and simmer for ~12-15 minutes until all the liquid is absorbed. Remove from heat and add to a large bowl.
- Add kale to warm quinoa and stir (heat will slightly wilt leaves.)
Dressing
- Add all ingredients to a mason jar (or other seeled container) fitted with a lid and shake to combine.
- When the butternut squash is done, add to the bowl of quinoa and kale. Stir in pomegranate seeds and toss with dressing.
Notes
Short cut tips: Buy already peeled and cubed butternut squash and/or fresh pomegranate seeds.
0 Comments