Description
A hearty and nutritious Butternut Squash Quinoa Salad featuring roasted butternut squash, fluffy quinoa, fresh spinach, crisp apples, chickpeas, and toasted pecans, all tossed in a zesty apple cider vinegar and lemon dressing with warm spices. Perfect as a wholesome meal or side dish.
Ingredients
Scale
Main Ingredients
- 1 cup dry quinoa
- 5 cups chopped butternut squash (from 1 small squash, or the neck of 1 medium)
- 4 cups spinach (or chopped kale)
- 1 medium apple
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 cup pecans
Dressing
- 3 tablespoons olive oil (divided)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon maple syrup
- 1/8 teaspoon cinnamon
- 1/8 teaspoon dried sage
- Salt + pepper to taste
Instructions
- Preheat and roast squash: Preheat the oven to 400ºF. Toss the chopped butternut squash with 1 tablespoon of olive oil and season with pepper. Spread the squash evenly on a baking sheet and roast for 30-40 minutes, turning halfway through to ensure even cooking.
- Cook quinoa: When you flip the squash halfway through roasting, bring 2 cups of water to a boil in a saucepan. Add the dry quinoa, reduce heat to low, and simmer covered for 8-10 minutes until the quinoa is tender and water is absorbed.
- Prepare apple and pecans: Core and chop the apple into small bite-sized pieces. Chop the pecans and toast them in a toaster oven or small frying pan until fragrant and lightly browned.
- Cool ingredients: Allow the roasted squash and cooked quinoa to cool for about 15 minutes to room temperature before assembling the salad.
- Assemble salad: In a large bowl, combine the cooled quinoa, roasted butternut squash, spinach, diced apple, chickpeas, and toasted pecans. Toss gently to mix.
- Make and toss dressing: Whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, lemon juice, maple syrup, cinnamon, dried sage, salt, and pepper. Pour the dressing over the salad and toss again until well coated.
- Serve: Serve the salad immediately for best flavor and texture.
Notes
- This salad combines roasted butternut squash with fresh apples, crunchy pecans, and hearty quinoa, creating a balanced and satisfying meal.
- To toast pecans, watch closely so they don’t burn; nuts toast quickly.
- Spinach can be substituted with kale for a different leafy green option.
- Allowing the quinoa and squash to cool prevents the spinach from wilting too much.
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 9 g
- Sodium: 76 mg
- Fat: 16 g
- Saturated Fat: 1 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg
