Get ready to transform your ordinary meal into an extraordinary culinary experience with this mouthwatering Warm Butternut Squash Quinoa Salad! Imagine a perfect harmony of roasted golden butternut squash, fluffy quinoa, and crunchy candied pecans that will transport you to a world of incredible flavors. This isn't just a salad—it's a gourmet journey that combines nutrition, texture, and pure deliciousness in one stunning dish that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Butternut squash, cubed
- Quinoa, cooked
- Candied pecans
- Spinach or arugula
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your butternut squash roasts evenly and develops a nice caramelized flavor.
- While the oven is heating, prepare the butternut squash. Peel the squash using a vegetable peeler and carefully cut it in half lengthwise. Remove the seeds with a spoon, then cut the squash into 1-inch cubes.
- Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, and season with salt and pepper to taste. Toss the cubes to ensure they are evenly coated.
- Spread the squash cubes in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and golden brown, stirring halfway through to promote even cooking.
- While the squash is roasting, prepare the quinoa. If you haven’t done so already, rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
- In a small bowl, prepare the dressing by whisking together 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper to taste.
- Once the butternut squash and quinoa are cooked, allow them to cool slightly. In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, and a handful of fresh spinach or arugula.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients, ensuring that the squash and quinoa are well-coated with the dressing.
- Finally, add the candied pecans to the salad, reserving a few for garnish if desired. Toss gently again to incorporate the pecans.
- Serve the warm butternut squash quinoa salad immediately, garnishing with any reserved candied pecans and additional spinach or arugula if desired. Enjoy your delicious and nutritious meal!
Tips
- Choose a firm, heavy butternut squash for the best roasting results
- Cut squash cubes uniformly to ensure even roasting
- Use vegetable broth instead of water in quinoa for extra flavor
- Don't overcrowd the baking sheet when roasting squash to achieve perfect caramelization
- Toast pecans briefly before candying to enhance their nutty flavor
- Let quinoa rest after cooking to achieve the perfect fluffy texture
- Serve the salad slightly warm for the most enjoyable eating experience
- Store any leftovers in an airtight container and consume within 2-3 days
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
