Ingredients

  • 3 cups cooked quinoa (from about 1 cup cooked)
  • 2 cups butternut squash, cut into 1/2 inch cubes
  • 1 1/2 tsp olive oil, divided
  • 1/4 tsp ground cinnamon
  • 1/2 small onion, thinly sliced
  • 1 Stemilt Piñata apple
  • 1/4 cup pecans
  • 1/4 cup dried cranberries
  • |For Dressing
  • 1 1/2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp maple syrup
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh thyme

Enjoy this DASH-friendly Apple Butternut Squash Quinoa Salad for a filling and nutritious meal!

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  • Yield
    4 - 6 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    main
  • Level
    Easy

Instructions

  1. Heat oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, toss butternut squash cubes with 1 tsp of the oil. Spread evenly on the baking sheet. Roast 30-45 minutes or until softened, stirring halfway through.
  3. Place onions in the bowl and toss with remaining 1/2 tsp of oil. Place on the baking sheet with the butternut squash during the last 15 minutes of cooking.
  4. While squash and onions are roasting, dice apple into 1/2-inch cubes and roughly chop pecans. Set aside.
  5. In a small bowl, whisk together dressing ingredients.
  6. When squash and onions are done cooking, place in a large bowl with quinoa, apples, pecans, and cranberries. Pour dressing on top and gently stir to coat.
  7. Serve warm right away, or cover and refrigerate until ready to serve.

Nutritional Information

Per Serving

  • Calories: 376