Roasted Butternut Squash Salad (Printable Version)
A fresh mix of roasted butternut squash, quinoa, spinach, cranberries, feta, and pecans with zesty dressing.
# Ingredients Required:
→ Vegetables
01 -
400 grams butternut squash, peeled and cubed
02 -
240 grams cooked chickpeas, drained and rinsed
03 -
100 grams fresh spinach leaves
→ Grains
04 -
150 grams dry quinoa
→ Fruits and Nuts
05 -
75 grams dried cranberries
06 -
50 grams pecans, roughly chopped
→ Dairy
07 -
100 grams feta cheese, crumbled
→ Dressing
08 -
45 ml extra virgin olive oil
09 -
15 ml apple cider vinegar
10 -
10 grams Dijon mustard
11 -
5 grams honey
12 -
Salt and freshly ground black pepper to taste
# Guide to Cooking:
01 -
Preheat oven to 200°C. Toss cubed butternut squash and chickpeas with 15 ml olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until golden and tender.
02 -
Rinse quinoa thoroughly under cold water. Combine with 300 ml water in a saucepan and bring to a boil. Cover and simmer on low heat for 15 minutes until water is absorbed. Fluff with a fork.
03 -
In a bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 -
In a large bowl, combine roasted squash, chickpeas, cooked quinoa, spinach, dried cranberries, pecans, and crumbled feta. Drizzle dressing over and toss gently to combine.
05 -
Serve immediately to enjoy freshness or chill for 30 minutes to allow flavors to meld.
# Extra Suggestions:
01 -
Roasting butternut squash and chickpeas enhances their natural sweetness and texture.