Butternut Squash Salad
This Butternut Squash Salad is made with roasted squash, shaved Brussels sprouts, and tender quinoa. Toss it with dried cranberries, pumpkin seeds, and a delicious maple mustard dressing for the ultimate winter salad!
Servings: 6 -8
Ingredients
Roasted Butternut Squash
- 1 small red onion diced
- 1 small butternut squash peeled, seeded, and cut into 3/4-inch chunks (about about 2-pound butternut squash or 4 cups)
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp ground cinnamon
Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar or white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad
- 1 lb Brussels sprouts outer leaves discarded, ends trimmed and shaved
- 2 cups cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 2 tbsp chopped fresh thyme
Instructions
To roast the butternut squash:
- Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Add the cubed butternut squash to the prepared sheet pan. Drizzle with oil and sprinkle with the seasonings. Toss well to coat and arrange in a single layer.
- Bake for 18-20 min, or until fork tender.
To make the dressing:
- To a small bowl, combine all dressing ingredients. Whisk until emulsified. Set aside until ready to use.
To assemble the salad:
- Add the roasted butternut squash, shaved sprouts, sliced onion and cooked quinoa to a large bowl. Top with dried cranberries, pumpkin seeds and thyme, and drizzle with the dressing. Toss well to combine.
Notes
- Butternut squash: You can buy the squash peeled and cut from the store, or you can do it yourself.
- Extra-virgin olive oil: Substitute with grapeseed oil or canola oil.
- Apple cider vinegar: You can substitute with white vinegar.
- Brussels sprouts: You can buy these shredded from the store, or you can thinly slice/shave them with a knife at home.
- Dressing: You can make the dressing ahead and store in the fridge for up to 5 days.
- Assembly tip: You can prep elements of this salad ahead, but it is best when the squash is roasted and salad assembled shortly before serving.
- Storage: If you have leftovers, you can store in the fridge in a sealed container for 2-4 days.
Nutrition
Calories: 348kcal | Carbohydrates: 49g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 641mg | Potassium: 932mg | Fiber: 9g | Sugar: 14g | Vitamin A: 13968IU | Vitamin C: 96mg | Calcium: 126mg | Iron: 4mg