Description
A vibrant and nutritious Butternut Squash Quinoa Salad packed with roasted butternut squash, fluffy quinoa, fresh greens, smoked turkey bacon, dried cranberries, and nuts. Tossed in a zesty and balanced dressing, this plant-based friendly salad offers a delightful combination of sweet, savory, and tangy flavors. Perfect for a light lunch, a hearty side, or a wholesome dinner, it can be served warm or chilled and customized with your favorite ingredients.
Ingredients
Scale
Vegetables & Grains
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 cup quinoa, rinsed
- 2 cups baby spinach or kale, fresh
Protein & Nuts
- 4 slices smoked turkey bacon
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts, roughly chopped
Dressing
- 3 tablespoons olive oil (natural)
- 2 tablespoons lemon juice (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon maple syrup (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil (natural), salt, and pepper. Spread the cubes evenly on a baking sheet. Roast for 25-30 minutes or until tender and golden, turning halfway through to ensure even caramelization.
- Cook the Quinoa: Rinse quinoa thoroughly under cold water. Combine quinoa with 2 cups of water in a saucepan and bring it to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool slightly.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, pan-fry the smoked turkey bacon until crisp. Remove and chop into bite-sized pieces. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil (natural), lemon juice (natural), vegetarian Worcestershire sauce, maple syrup (natural), garlic powder (natural), salt, and pepper. Adjust the seasoning to balance tangy and sweet flavors.
- Assemble the Salad: In a large bowl, combine roasted butternut squash, cooked quinoa, fresh greens, smoked turkey bacon, dried cranberries, and nuts. Pour the dressing over the salad and toss gently to coat everything evenly. Serve warm or chilled as desired.
Notes
- Cut squash into uniform cubes to ensure even roasting and caramelization.
- Rinse quinoa thoroughly to remove any bitterness.
- Prepare quinoa and roast squash ahead of time to save time on busy days.
- Taste dressing before adding to the salad and adjust acidity or sweetness to your preference.
- Add nuts just before serving to keep their crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Butternut squash quinoa salad, roasted squash salad, plant-based salad, nutritious salad, gluten free salad
