Description
Warm Butternut Squash Quinoa Salad is a comforting dish that combines roasted butternut squash’s sweetness with fluffy quinoa, fresh spinach, and tangy feta cheese. Perfect for chilly days or festive gatherings, this vibrant salad is not only nutritious but also pleasing to the eye. With easy preparation and versatile serving options, it’s an ideal choice for family dinners or potlucks that will leave everyone craving seconds.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 1 cup tri-color quinoa
- 2 cups fresh baby spinach
- 1 small red onion (diced)
- 3 tbsp extra virgin olive oil
- 1/2 cup crumbled feta cheese
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lemon (about 2 tbsp)
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash into uniform pieces. Place on the baking sheet, drizzle with olive oil, sprinkle with cumin and paprika, then toss to coat. Roast for 25-30 minutes until tender.
- While the squash roasts, rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- Fluff cooked quinoa with a fork and let cool slightly. In a large bowl, combine quinoa, roasted squash, spinach, red onion, and feta cheese. Drizzle with lemon juice and toss gently.
- Season with salt and pepper to taste before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg