This butternut squash & quinoa salad is a delicious and hearty main course or side dish bursting with flavor. Try it for a perfect accompaniment to all of your fall festivities.
Ingredients
- ½ cup apple cider vinegar
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- ⅔ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 cup dried cherries
- 1 medium butternut squash, peeled, seeded and cut into ½-inch pieces
- 2 garlic cloves, smashed
- 3 tablespoons olive oil
- 6 tablespoons grapeseed oil
- 1 cup cooked quinoa
- 4 cups chopped romaine
- 4 cups mixed greens
- 1 ½ cups pomegranate seeds
- 1 cup almonds, toasted and chopped
- 1 cup crumbled goat cheese or shaved parmesan
Instructions
Flavorful Fall Butternut Squash and Quinoa Salad
by Just Add Salt
1. Make Dressing: Whisk together vinegar, maple syrup, mustard, and garlic in a bowl. Slowly drizzle in olive oil, whisking constantly, until mixture emulsifies. Season with salt and pepper. Reserve 1/2 cup dressing in a small bowl. Set remaining dressing aside.
2. Add cherries to bowl with reserved dressing. Stir to coat and set aside.
3. Roast Squash: Preheat oven to 400°. Spread squash and garlic on rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Use your hands to coat squash in oil. Roast until browned and tender, 25 to 30 minutes. Set aside to cool and discard garlic. Lower oven to 350°.
4. Toast Cooked Quinoa: Heat grapeseed oil in a large skillet over medium-high heat until shimmering. Add quinoa and cook until toasted and crispy, tossing occasionally, 10 to 15 minutes. Transfer to a paper towel-lined baking sheet and set aside.
5. Reserve 1 cup butternut squash in a small bowl. Pour 1 cup of the dressing into a serving bowl. Add romaine and greens and use your hands to coat well with dressing. Stir in cherries with their dressing, butternut squash and quinoa.
6. Top with remaining butternut squash, pomegranates, chopped almonds and cheese.
