Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas

By GuidingVegan

This hearty quinoa and butternut squash salad has a touch of sweetness from the cranberries and dressing, and a little crunch from the pepitas.

Ingredients

• CITRUS HONEY DRESSING:
• 1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
• Olive oil
• Salt and freshly ground black pepper, for seasoning squash
• 2 cups quinoa
• 4 cups water
• Pinch of salt
• 1 cup dried cranberries
• 1 cup pepitas
• Juice of 3 large oranges
• Zest of 1 large orange
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste

Details

Servings 4
Preparation time 50mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 400°F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.

While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.