Butternut Squash Salad
Simple, hearty and healthy, butternut squash salad with spinach and quinoa, cranberries and toasted sesame seeds is a delicious vegetarian main dish or side.
Servings (change as needed): 6 sides (or 4 mains)
Ingredients
Butternut squash
- 3/4 pound butternut squash, peeled, cut in 1 inch/2.5 cm chunks (or buy precut and peel squash for a great shortcut)
- 1/2 tablespoon olive oil
- 1/2 tablespoon maple syrup or honey
- kosher salt and black pepper to taste
- 1 tablespoon chopped fresh thyme (or 1 tsp dried)
Quinoa
- 1 cup quinoa
- 1 2/3 cup water with 1/2 tsp salt added
Dressing
- 2 tablespoon olive oil (or more if needed)
- 1 tablespoon good balsamic vinegar (or more to taste)
- 1 teaspoon maple syrup
- salt and pepper to taste
Other salad ingredients
- 3 cups fresh baby spinach (about 3 large handfuls)
- 1/4 cup dried cranberries (can substitute raisins or dried currants)
- 1 tablespoon toasted sesame seeds Note 1
- Optional garnishes: chopped roasted nuts, crumbled goat cheese, chopped green onions or chives, halved cherry tomatoes, drizzle of honey or maple syrup, squeeze of lemon, balsamic reduction drizzle
Instructions
- HEAT OVEN to 425F/218C. Line a pan with parchment. Or use foil and spray it with oil.
- ROAST BUTTERNUT SQUASH: Toss butternut squash with oil, maple syrup, salt and pepper in a bowl. Place squash in single layer on pan. (Set bowl aside to mix assembled salad later). Roast squash for 20-30 minutes until tender and slightly caramelized, tossing or flipping over half way through. Lately, I've been cranking the heat to 450F/232C for the last 5-10 minutes to brown the squash more. Remove from oven and sprinkle with thyme.
- MAKE QUINOA: (while squash is roasting). Rinse quinoa in a mesh strainer. Place in medium pot with 1 2/3 cups/394 ml water and 1/2 teaspoon salt. Bring to a boil, then lower heat to simmer. Cook for 15 minutes. Turn off heat and let it sit for 5 minutes. Fluff with a fork. and let the quinoa cool a bit. Add spinach to the warm quinoa and mix. Spinach will wilt. If you prefer to leave the spinach more crisp, let quinoa cool a bit first.
- MAKE DRESSING: Put all dressing ingredients in a cup. Whisk to blend.
- ASSEMBLE AND SERVE: In large bowl, combine quinoa-spinach mixture, cranberries, roasted butternut squash and dressing. Gently mix together. Taste and adjust seasonings. Scoop into large serving bowl. Sprinkle with toasted sesame seeds and other optional garnishes as desired. Serve warm or at room temperature.
Notes
- To Toast Sesame Seeds: Place seeds in a dry pan over medium heat. Shake pan every minute or two for 4-5 minutes until lightly browned. Let cool.
- Variations and Substitutions:
- Vegetables
- Substitute sweet potatoes for the squash. They will have more calories and carbs, but higher fiber and protein.
- Add red peppers to roast along with the butternut squash.
- Try chopped kale instead of baby spinach. Just remove ribs, chop and massage to soften. A peppery arugula would work well too.
- Seasoning
- Sprinkle cinnamon and/or cumin on the squash before roasting.
- Use basil or rosemary instead of thyme.
- Garnish
- Add goat cheese, feta cheese, halved cherry tomatoes, pomegranate arils, chopped green onions or red onions, or chives
- Instead of sesame seeds, try roasted pecans, almonds, walnuts, pistachios, or pepitas
- Increase the balsamic vinegar (good quality) or drizzle extra maple syrup, honey or balsamic reduction
- Vegetables
- Make Ahead: This salad can be made ahead, earlier in the day. Just let it sit on the counter while the flavors blend and serve it when you're ready. Leftovers can be stored in the fridge in an airtight container for 2-3 days.
Calories: 216kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 456mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7489IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg