Prepare to transform your ordinary meal into a culinary masterpiece that will make your taste buds dance with joy! This vibrant Roasted Butternut Squash Cranberry Arugula Quinoa Salad is not just a dish—it's a symphony of seasonal flavors that combines the earthy sweetness of roasted squash, the tangy burst of cranberries, and the peppery kick of arugula. Perfect for health-conscious food lovers and seasonal cuisine enthusiasts, this recipe promises to elevate your dining experience from mundane to magnificent in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups butternut squash, cubed
- 1 cup dried cranberries
- 4 cups arugula
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your butternut squash roasts evenly and develops a nice caramelized flavor.
- Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness. This step is crucial for achieving a pleasant taste in the final dish.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
- While the quinoa is cooking, prepare the butternut squash. Peel and cube the squash into bite-sized pieces. In a large mixing bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper to taste. Spread the squash evenly on a baking sheet lined with parchment paper.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until tender and lightly browned. Be sure to stir the squash halfway through the cooking time to ensure even roasting.
- Once the quinoa is ready, fluff it with a fork and set it aside to cool slightly. This will help prevent the salad from becoming mushy.
- In a large salad bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and arugula. Gently toss the ingredients together to mix.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste. Drizzle this dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Finally, sprinkle the crumbled feta cheese over the top of the salad for an added burst of flavor. Serve immediately or chill in the refrigerator for a refreshing cold salad.
Tips
- Always rinse quinoa thoroughly to remove its natural coating (saponin) which can taste bitter.
- Cut butternut squash into uniform cubes to ensure even roasting and caramelization.
- Use parchment paper when roasting to prevent sticking and make cleanup easier.
- Let quinoa cool slightly before mixing to maintain its fluffy texture.
- For extra flavor, consider toasting the quinoa in a dry pan for 2-3 minutes before cooking.
- Choose fresh, crisp arugula for the best peppery flavor and texture.
- If you prefer a warm salad, serve immediately after preparing; for a refreshing cold version, chill in the refrigerator for 30 minutes.
- Experiment with additional toppings like toasted pumpkin seeds or chopped nuts for extra crunch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
