Butternut Squash Quinoa Salad Recipe
A delicious Butternut Squash Quinoa Salad featuring roasted squash, quinoa, walnuts, pomegranate, and arugula, drizzled with maple dijon dressing.
Equipment
- medium mixing bowl
- Whisk
- Baking dish or air fryer
- measuring cups and spoons
- Large salad bowl
Ingredients
- 500 grams butternut squash skin and seeds removed, diced
- 2 tablespoons olive oil extra virgin
- 1 teaspoon sea salt flakes
- 1 cup quinoa white or tri-colour
- 1 ¾ cups water
- 120 grams arugula (rocket)
- 70 grams goat cheese soft
- ½ cup walnuts roughly chopped
- 1 pomegranate arils removed
Maple Dijon Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice fresh
- 60 mL olive oil extra virgin
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- pinch sea salt flakes
Instructions
Butternut Squash
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Add the diced squash, olive oil, and sea salt to a baking dish or air fryer basket. Toss to coat evenly and then spread out into a single layer.
- Place the tray into the oven and bake for 45 minutes or until the squash is tender and golden brown. Alternatively, place butternut squash into the air fryer at 180 degrees Celsius and roast for 15 minutes. Once roasted, remove from the oven or air fryer and set aside to cool.
Quinoa
- Meanwhile, cook the quinoa. First rinse the quinoa under cold water until the water runs clear to remove the saponins. Add the rinsed quinoa to a medium saucepan along with the water. Place the lid on and bring to a boil.
- Continue to boil until the liquid begins to reduce. Turn the heat to low and simmer until all of the liquid has been absorbed (around 8 minutes). Turn the heat off and leave the lid on the pan, allowing the quinoa to steam for 15 minutes. After 15 minutes, remove the lid and fluff the quinoa with a fork.
- Set aside to cool.
Dressing
- While the quinoa is cooking, make the dressing by adding the white wine vinegar, lemon juice, dijon mustard, and maple syrup into a small bowl. Whisk to combine.
- Begin pouring the olive oil into the bowl in a steady stream while whisking. Whisk until the dressing is well combined and emulsified. Add a pinch of sea salt flakes, whisk and taste. Add more if desired.
Assemble
- To a large salad bowl add the cooked quinoa, roasted butternut squash, pomegranate arils, and arugula. Drizzle with desired amount of dressing and toss to combine.
- Serve either in a salad bowl or on a platter, topped with walnuts and crumbled goat cheese.
Notes
Nutrition facts are based on this salad being served as a main meal. Nutrients will vary depending on the serving size. If all ingredients are made fresh on the day, this salad can be stored in the fridge in an airtight container for up to 4 days. Individual components of this salad can be prepared a few days prior to serving.
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 39gProtein: 10gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 474mgPotassium: 692mgFiber: 7gSugar: 9gVitamin A: 9461IUVitamin C: 26mgCalcium: 120mgIron: 3mg
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