Description
This Roasted Butternut Squash Quinoa Salad is a vibrant mix of flavors and textures featuring roasted squash, quinoa, cranberries, pumpkin seeds, and feta, finished with a drizzle of pomegranate molasses. Perfect for a healthy lunch or side dish! Keywords: Roasted Butternut Squash Quinoa Salad, quinoa salad recipe, healthy squash salad.
Ingredients
Units
Scale
- 1 small butternut squash (about 3 cups), cubed into 1/2-inch pieces
- 4 tablespoons olive oil, divided
- 1 cup quinoa
- 2 cups chicken stock or vegetable stock
- 1/2 cup dried cranberries
- 1/3 cup chopped Italian parsley
- 1/3 cup thinly sliced scallions
- 1/2 cup roasted salted pumpkin seeds
- 1/2 cup feta cheese, crumbled
- 1/2 cup fresh pomegranate seeds
- Salt and pepper, to taste
- Pomegranate molasses (or substitute balsamic glaze)
Instructions
Step 1: Roast the Butternut Squash
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast for 25–30 minutes, stirring occasionally, until tender and slightly caramelized.
Step 2: Cook the Quinoa
- Heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the quinoa and toast for 3–4 minutes, stirring often.
- Add chicken or vegetable stock and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 15–20 minutes until the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Step 3: Assemble the Salad
- Transfer the cooked quinoa to a large serving bowl. Add roasted butternut squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds.
- Season with salt and pepper to taste. Drizzle with pomegranate molasses or balsamic glaze.
Notes
- Pomegranate Molasses Substitute: Use balsamic glaze for a similar tangy sweetness.
- Make Ahead Tip: If preparing in advance, hold off on adding pomegranate molasses until just before serving. Store in an airtight container in the refrigerator for up to 2 days.
- Add roasted chickpeas or grilled chicken for extra protein.
Nutrition
- Serving Size: 1
- Calories: 373 kcal
