Imagine a dish that captures the essence of fall in every single bite - a vibrant, nutritious salad that transforms humble ingredients into a culinary masterpiece. This Butternut Squash Goat Cheese Cranberry Quinoa Salad isn't just a meal; it's an experience that will tantalize your taste buds and elevate your home cooking game. With its perfect balance of sweet, savory, and nutty flavors, this recipe promises to become your new seasonal obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups butternut squash, cubed
- 1/2 cup goat cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine-mesh sieve. This helps to remove any bitterness from the quinoa. Set aside.
- In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
- While the quinoa is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and cube the butternut squash into bite-sized pieces. Spread the cubes evenly on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
- Roast the butternut squash in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
- Once the quinoa has finished cooking, fluff it with a fork and transfer it to a large mixing bowl.
- Add the roasted butternut squash to the bowl with the quinoa.
- Next, add the dried cranberries, chopped pecans, and crumbled goat cheese to the quinoa and squash mixture.
- 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.
- Toss all the ingredients together gently until well combined. Taste and adjust the seasoning if necessary.
- Serve the salad warm or at room temperature. Enjoy your Butternut Squash Goat Cheese Cranberry Quinoa Salad!
Tips
- Always rinse quinoa thoroughly to remove its natural coating called saponin, which can cause a bitter taste.
- For extra flavor, consider toasting the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty profile.
- When roasting butternut squash, ensure pieces are similar in size for even cooking and caramelization.
- Let the salad sit for 10-15 minutes after mixing to allow flavors to meld together.
- For a protein boost, add grilled chicken or roasted chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but note that the pecans might lose some crispness.
- For a vegan version, replace goat cheese with cubed avocado or a plant-based cheese alternative.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 15mg
