Butternut squash quinoa salad
Temps de préparation / Prep time
Cuisson / Cook time
You can prepare this salad in large quantities and eat it for lunch at work the next day.
Auteur / Author:
: Main dish
Portions: : 4-5 persons
Ingrédients / Ingredients
  • 1 butternut squash (about 1 kg), peeled and cut into cubes
  • Olive oil
  • 1 Tbsp herbes de Provence
  • Salt and pepper
  • 1 C quinoa, cooked
  • ½ red onion, sliced thin
  • ½ C dried cranberries
  • ½ C pumpkin seeds
  • 1 handful of spinach leaves
  • Feta cheese to taste
  • 1 orange
  • 1 lemon
  • 5 Tbsp pumpkin oil (or hemp or olive oil)
  • 4 Tbsp olive oil
  • Salt and Pepper
Préparation / Preparation
  1. Preheat the oven to 400F.
  2. Line a baking sheet with parchment paper. Put squash cubes on baking sheet add oil, herbes de provence, salt and pepper and mix well. Arrange cubes in one layer. Roast for 25 minutes or until squash is tender and lightly browned. You can roast the squash and set aside until ready to mix for the salad.
  3. For the dressing, squeeze lemon and orange juice. Pour into a bowl. Whisk in slowly the pumpkin and olive oils. Add salt and pepper.
  4. To assemble, In a large bowl, mix quinoa, roasted squash, cranberries, spinach, sliced onion. Sprinkle with feta. Add the dressing, mix and adjust seasoning to your taste.
Remarques / Notes
Don't hesitate to replace the butternut squash by any other variety of pumpkin. You can replace spinach by kale.
Information nutritionnelle / Nutritional information
100 g cooked squas41 kca Glucides / Carbs: 11 Protéines / Protein: 1 g
Recipe by Nutrimonde at http://nutrimonde.ca/en/three-vegetables-to-the-menu-in-november-butternut-squash-quinoa-salad/