When the wind turns cold and frost lingers on the windows, the right salad can get you feeling warm again! The Winter Quinoa Salad is a burst of color during gray weather, with the orange of buttery, sweet roasted butternut squash and the gold of fluffy, nutty quinoa. With the spiciness of red onion and the tartness of dried cranberries, Winter Quinoa Salad has a delightful variety of textures and flavors that will ignite a fire of joy within you! While snowstorms rage outside, this salad is a rainbow!
Ingredients
For the vinaigrette:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- kosher salt, to taste
- fresh black pepper, to taste
For the salad:
- 3 cups butternut squash, chopped into 3/4-inch wide cubes
- 1 tablespoon olive oil
- kosher salt, to taste
- fresh black pepper, to taste
- 1 cup quinoa, uncooked
- water, for boiling
- 1/3 cup dried cranberries
- 1/3 cup red onion, finely chopped
- 3 tablespoons pumpkin seeds, toasted
Directions
Step 1 –Whisk 1/2 cup olive oil with the balsamic vinegar, honey, mustard, and garlic in a small bowl until combined.
Step 2 –Season the vinaigrette with salt and pepper, and set it aside.
Step 3 –Preheat the oven to 400 degrees F.
Step 4 –In a large bowl, toss the butternut squash with the remaining 1 tablespoon of olive oil.
Step 5 –Season the squash with salt and pepper.
Step 6 –Arrange the coated squash on a baking sheet in a single layer.
Step 7 –Roast the squash until tender and lightly browned, about 20-25 minutes.
Step 8 –Rinse the quinoa under cold water until the water runs clear.
Step 9 –Place the quinoa in a medium saucepan with enough water to cover it.
Step 10 –Place the saucepan over the stove-top on high heat, bringing the water to a boil.
Step 11 –Reduce the heat to low and partially cover the saucepan.
Step 12 –Cook the quinoa until the water has been absorbed, about 20 minutes.
Step 13 –Combine the quinoa (cooked and warm) with the roasted squash, cranberries, red onions, and the pumpkin seeds in a large bowl.
Step 14 –Add the vinaigrette and lightly toss the salad to combine it.
Step 15 –Refrigerate for at least 2 hours and up to overnight.
Step 16 –Season with salt and pepper and serve!