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- 1 medium butternut squash, peeled and diced - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup baby spinach - 1/2 cup pomegranate seeds - 1/4 cup feta cheese, crumbled - 1/4 cup pecans, chopped - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - Salt and pepper to taste - 2 tablespoons balsamic vinegar - Fresh parsley, chopped for garnish Each serving of this salad packs a nutritious punch. It offers protein from quinoa, healthy fats from pecans, and vitamins from butternut squash. You can expect about: - Calories: 300 - Protein: 10g - Carbohydrates: 40g - Fiber: 6g - Fat: 12g This blend makes it great for energy and health. To make this salad shine, choose the best ingredients. Here are some tips: - Butternut Squash: Look for firm squash with a smooth skin. Avoid any with soft spots. - Quinoa: Buy organic quinoa if possible. Rinsing it helps reduce bitterness. - Spinach: Fresh baby spinach should be vibrant green and crisp. - Pomegranate Seeds: Look for bright red seeds. They should be juicy and plump. - Feta Cheese: Choose blocks or crumbles that are creamy and white. - Pecans: Opt for raw or lightly roasted pecans for a fresh taste. By selecting fresh ingredients, you'll enhance the flavor and nutrition of your salad. To start, I peel and dice the butternut squash into small cubes. This helps it roast evenly. In a bowl, I toss these cubes with olive oil, ground cinnamon, salt, and pepper. I make sure every piece gets coated. Next, I spread the squash on a baking sheet in a single layer. This step is key for even roasting. I then pop it into a preheated oven at 425°F (220°C) and roast for about 25 to 30 minutes. Halfway through, I stir the squash to help it caramelize. While the squash is roasting, I focus on the quinoa. I take one cup of rinsed quinoa and place it in a medium pot. I pour in two cups of vegetable broth and bring it to a boil. Once boiling, I reduce the heat to low and cover the pot. I let it simmer for about 15 minutes. When the liquid is gone, I fluff the quinoa with a fork. This gives it a nice, light texture. In a large mixing bowl, I combine the roasted butternut squash and cooked quinoa. Next, I add in one cup of baby spinach, half a cup of pomegranate seeds, and a quarter cup of crumbled feta cheese. I also include a quarter cup of chopped pecans for crunch. To dress the salad, I drizzle two tablespoons of balsamic vinegar over it. Finally, I gently toss everything together to mix the flavors. I taste and adjust the salt and pepper as needed. This salad can be served warm or at room temperature, and I like to garnish it with freshly chopped parsley before serving. To get the best roasted butternut squash, choose a medium squash. Cut it into even cubes. This helps it cook evenly. Toss the cubes with olive oil, salt, pepper, and ground cinnamon. The cinnamon adds warmth and flavor. Spread the squash on a baking sheet in one layer. Roast it at 425°F for 25 to 30 minutes. Stir halfway for even roasting. When done, the squash should be tender and slightly caramelized. If you want to switch up the quinoa, try using farro or brown rice. Both grains have a nice texture. They also add different flavors. If you need a gluten-free option, stick with quinoa. It is naturally gluten-free and healthy. You can also try red or black quinoa for added color and taste. The balsamic vinegar in the salad gives a nice tang. For a twist, try lemon juice or apple cider vinegar. You could also whisk in a bit of honey or maple syrup for sweetness. If you like creamy dressings, mix in some yogurt or avocado. These options will make the salad richer and more exciting. Experiment with different dressings to find your favorite mix! {{image_2}} You can make this salad heartier by adding protein. Grilled chicken works great. Simply slice it and mix it in. If you prefer plant-based options, try adding cubed tofu. You can marinate it in soy sauce and bake it for extra taste. Both options give you protein and make the salad more filling. Herbs and spices can change the salad’s flavor. Try adding fresh herbs like cilantro or basil for a fresh twist. You can also sprinkle in some chili flakes for heat. If you love a sweet touch, add a hint of maple syrup. These tweaks let you play with flavors and find your favorite mix. This salad is tasty both warm and cold. Serving it warm brings out the squash’s sweetness. If you want a refreshing meal, chill it in the fridge before serving. I often serve it warm in winter and cold in summer. You can also pair it with grilled meats or eat it alone as a light meal. To store leftover Roasted Butternut Squash Quinoa Salad, place it in an airtight container. Make sure the container is clean and dry. This keeps the salad fresh and prevents it from drying out. Store it in the fridge for the best results. Avoid leaving it out at room temperature for long periods. When stored properly, this salad lasts about 3 to 5 days in the fridge. The butternut squash and quinoa stay good, but the spinach may wilt over time. For the best taste and texture, eat it within the first few days. If you notice any off smells or changes in color, it’s best to toss it. To reheat your salad, use the microwave or stovetop. If using the microwave, place the salad in a bowl and cover it. Heat on low power for 1-2 minutes, stirring halfway through. This helps warm it evenly. If using the stovetop, add a splash of water or broth in a pan. Heat on low, stirring until warm. Be careful not to overheat, as this can make the quinoa mushy. Enjoy your delicious salad! Yes, you can make this salad ahead of time. Prepare the roasted butternut squash and quinoa in advance. Store them in separate containers in the fridge. When ready to eat, mix them with the fresh spinach, pomegranate seeds, and feta cheese. Drizzle with balsamic vinegar just before serving. This keeps everything fresh and tasty. This salad can be made vegan with one simple swap. Just leave out the feta cheese. All other ingredients are vegan-friendly. The butternut squash, quinoa, spinach, and pomegranate seeds all fit a vegan diet. You can also add more nuts or seeds for extra flavor and protein. This salad pairs well with several dishes. For a hearty meal, consider grilled chicken or roasted chickpeas. If you want a lighter option, serve it with a soup, like tomato basil or a veggie broth. You could also enjoy it with whole-grain bread or a wrap filled with fresh veggies. In this blog post, we covered the ingredients, preparation, and variations for a delicious Roasted Butternut Squash Quinoa Salad. We discussed tips for choosing fresh ingredients and achieving the best texture. You learned how to store leftovers and enhance flavors with different dressings and proteins. This salad is not only tasty but also gives you many options. Enjoy making this dish as a side or a meal on its own!

Roasted Butternut Squash Quinoa Salad

Discover the deliciousness of Roasted Butternut Squash Quinoa Salad that combines hearty flavors and vibrant ingredients! This healthy recipe features tender squash, protein-packed quinoa, and a burst of sweetness from pomegranate seeds. Perfect for a nutritious lunch or a side dish, it's easy to make and packed with taste. Don't miss out—click to explore the full recipe and impress your taste buds today! #ButternutSquash #QuinoaSalad #HealthyEating #FallRecipes
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Ingredients
  

1 medium butternut squash, peeled and diced

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup baby spinach

1/2 cup pomegranate seeds

1/4 cup feta cheese, crumbled

1/4 cup pecans, chopped

2 tablespoons olive oil

1 teaspoon ground cinnamon

Salt and pepper to taste

2 tablespoons balsamic vinegar

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a bowl, toss the diced butternut squash with olive oil, ground cinnamon, salt, and pepper until evenly coated.

      Spread the squash out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

        While the squash is roasting, in a medium-sized pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

          In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, pomegranate seeds, feta cheese, and chopped pecans.

            Drizzle balsamic vinegar over the salad and gently toss to combine all ingredients. Adjust salt and pepper to taste.

              Serve warm or at room temperature, garnished with freshly chopped parsley.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4