Description
A hearty and nutritious Butternut Squash Quinoa Salad featuring roasted butternut squash, protein-packed quinoa and chickpeas, fresh spinach, crisp apples, and toasted pecans, tossed in a tangy apple cider vinegar and lemon dressing with warm spices. Perfect as a wholesome meal or side dish.
Ingredients
Scale
Salad Ingredients
- 1 cup dry quinoa
- 5 cups chopped butternut squash (from 1 small squash, or the neck of 1 medium)
- 4 cups spinach (or chopped kale)
- 1 medium apple
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 cup pecans
Dressing Ingredients
- 3 tablespoons olive oil (divided)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon maple syrup
- 1/8 teaspoon cinnamon
- 1/8 teaspoon dried sage
- Salt + pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400ºF. Toss the chopped butternut squash with 1 tablespoon of olive oil and season with pepper. Spread the squash evenly on a baking sheet and roast in the oven for 30 to 40 minutes, flipping halfway through to ensure even cooking.
- Cook the Quinoa: When you flip the squash, bring 2 cups of water to a boil in a pot. Add the dry quinoa, reduce heat to a simmer, cover, and cook for 8 to 10 minutes until the quinoa is tender and water is absorbed.
- Prepare Apple and Pecans: Core and chop the apple into bite-sized pieces. Chop the pecans roughly and toast them either in a toaster oven or in a small frying pan on medium heat until fragrant and lightly golden.
- Cool Ingredients: Allow the roasted butternut squash and cooked quinoa to cool for about 15 minutes to room temperature before assembling the salad, so the greens don’t wilt.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, roasted butternut squash, spinach, chopped apple, rinsed chickpeas, and toasted pecans.
- Make and Toss Dressing: Whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, lemon juice, maple syrup, cinnamon, dried sage, salt, and pepper. Pour this dressing evenly over the salad and toss gently to coat all ingredients.
- Serve: Serve immediately as a satisfying meal or side dish.
Notes
- This salad balances the sweetness of roasted butternut squash and apples with the nuttiness of quinoa and pecans, plus a tangy and subtly spiced dressing.
- Spinach can be substituted with kale if preferred for more texture and nutrients.
- For a nut-free version, omit pecans or substitute with pumpkin seeds.
- The salad is best served fresh but can be stored in the refrigerator for up to 2 days; add dressing just before serving if storing.
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 9 g
- Sodium: 76 mg
- Fat: 16 g
- Saturated Fat: 1 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg
