BUTTERNUT SQUASH SALAD WITH RED QUINOA AND PUMPKIN SEEDS

Name: BUTTERNUT SQUASH SALAD WITH RED QUINOA AND PUMPKIN SEEDS
Cuisine: American
Ingredients: 1½ pounds (680 g) butternut squash, peeled, seeded, and cubed; 1 tablespoon neutral vegetable oil; Salt and freshly ground black pepper; 1 cup (170 g) red quinoa, rinsed; ⅓ cup (45 g) raw or toasted pumpkin seeds; ⅓ cup (40 g) dried cranberries; 3 cups (90 g) firmly packed baby arugula; ¼ cup (60 ml) olive oil; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon apple cider vinegar, sherry vinegar, or champagne; 1 teaspoon maple syrup; 1 small shallot, minced

5 steps

As anyone who has read my blog knows, I have a weakness for sweet and savory fl avor combinations. This salad delivers both, with further contrast from the base of peppery, bitter arugula. It’s a perfect dish to bring to Thanksgiving or another winter holiday.

Updated at: Thu, 17 Aug 2023 03:16:54 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories472 kcal (24%)

Total Fat26.2 g (37%)

Carbs52.9 g (20%)

Sugars11.8 g (13%)

Protein11.2 g (22%)

Sodium209.5 mg (10%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

680gbutternut squash

peeled, seeded, and cubed

1 tablespoonneutral vegetable oil

salt

freshly ground black pepper

1 cupred quinoa

rinsed

⅓ cuppumpkin seeds

raw, or toasted

⅓ cupdried cranberries

90gbaby arugula

firmly packed

¼ cupolive oil

1 tablespoonfreshly squeezed lemon juice

1 tablespoonapple cider vinegar

sherry vinegar, or champagne

1 teaspoonmaple syrup

1shallot

small, minced

Instructions

Step 1

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a large bowl, toss the squash with the oil until evenly coated. Spread the squash in a single layer on the lined baking sheet and sprinkle generously with salt and pepper. Bake for 30 to 40 minutes, until the squash is fork-tender, stirring once halfway through the baking time.

Step 2

Meanwhile, cook the quinoa as directed on this page.

Step 3

Put the squash and quinoa in a large bowl and let cool for about 10 minutes. Add the pumpkin seeds, cranberries, and arugula.

Step 4

In a small bowl or measuring cup, combine the oil, lemon juice, vinegar, maple syrup, ½ teaspoon salt, and a pinch of pepper and whisk until evenly combined. Stir in the shallot.

Step 5

Gently toss the squash mixture. Pour in the dressing and toss again. Taste and adjust the seasonings if desired. Serve right away.