Description
A hearty and nutritious Butternut Squash Quinoa Salad featuring roasted butternut squash, protein-packed quinoa and chickpeas, fresh spinach, crisp apple, and toasted pecans, all tossed in a tangy and slightly sweet apple cider vinaigrette. Perfect as a wholesome lunch or light dinner that’s packed with flavor and texture.
Ingredients
Scale
Salad
- 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
- 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 and pepper to taste
Instructions
- Preheat and roast squash: Preheat your oven to 400ºF. Toss the chopped butternut squash with one tablespoon of olive oil and a pinch of pepper in a medium bowl until well-coated. Spread the squash evenly on a baking sheet and roast for 30 to 40 minutes, flipping halfway through to ensure even caramelization and tenderness.
- Cook quinoa: When you flip the squash, bring 2 cups of water to a boil in a saucepan. Add the dry quinoa, reduce heat to a simmer, and cook uncovered for 8 to 10 minutes until the quinoa is tender and water is absorbed. Remove from heat and set aside to cool.
- Prepare apple and pecans: Core the apple and chop it into small bite-sized pieces. Chop the pecans roughly and toast them in a toaster oven or a dry skillet over medium heat until fragrant and slightly golden. Set aside.
- Cool squash and quinoa: Allow the roasted butternut squash and cooked quinoa to cool for about 15 minutes to room temperature before assembling the salad, preventing wilting of fresh greens.
- Assemble salad: In a large bowl, combine the cooled quinoa, roasted squash, spinach (or kale), chopped apple, rinsed chickpeas, and toasted pecans. Toss gently to mix.
- Make and add dressing: In a small bowl, whisk together the remaining two tablespoons of olive oil, apple cider vinegar, lemon juice, maple syrup, cinnamon, dried sage, salt, and pepper until emulsified. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Serve: Serve the salad immediately to enjoy the contrasting textures and fresh flavors.
Notes
- This salad features a delicious combination of roasted butternut squash, crisp apples, nutty quinoa, and crunchy toasted pecans making it filling yet fresh.
- Spinach can be substituted with kale for a slightly earthier flavor and heartier texture.
- To toast pecans, watch carefully to avoid burning as nuts brown quickly.
- Salad can be served warm, at room temperature, or chilled according to preference.
- Make sure to cool quinoa and squash before tossing with spinach to avoid wilting the greens.
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 9 g
- Sodium: 76 mg
- Fat: 16 g
- Saturated Fat: 1 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg
