Imagine a dish that's not just a salad, but a vibrant symphony of colors, textures, and nutrition that will make your taste buds dance and your body thank you! This Golden Beet and Butternut Quinoa Salad is more than just a recipe—it's a culinary adventure that transforms humble ingredients into a gourmet masterpiece. Packed with roasted golden beets, caramelized butternut squash, and protein-rich quinoa, this salad is about to become your new obsession for healthy, delicious eating.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 medium golden beets, roasted and diced
- 1 cup butternut squash, roasted and diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Preheat the oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
- Wash golden beets and butternut squash. Peel the butternut squash and remove seeds. Dice both vegetables into 1/2-inch cubes.
- Toss diced beets and squash with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast vegetables in the preheated oven for 25-30 minutes, turning once halfway through, until edges are caramelized and vegetables are tender.
- While vegetables roast, toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly to prevent burning.
- In a small bowl, whisk together remaining olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Once quinoa is cooked, fluff with a fork and let cool for 5 minutes.
- In a large mixing bowl, combine cooled quinoa, roasted golden beets, roasted butternut squash, and toasted walnuts.
- Drizzle the prepared dressing over the salad and gently toss to combine all ingredients.
- Sprinkle crumbled feta cheese on top just before serving.
- Serve warm or at room temperature, garnishing with additional fresh herbs if desired.
Tips
- Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- For maximum flavor, roast your vegetables at a high temperature (425°F) to achieve those delicious caramelized edges.
- Toast your walnuts just until fragrant to enhance their nutty flavor without burning.
- Let the quinoa cool slightly before mixing to prevent it from becoming mushy.
- For extra freshness, consider adding chopped herbs like parsley or mint before serving.
- This salad can be prepared ahead of time and tastes even better after the flavors meld together in the refrigerator.
- Use a sharp chef's knife for precise, even vegetable cutting to ensure uniform roasting.
- If golden beets are unavailable, regular red beets can be a great substitute.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 10mg
