Quinoa Salad with Roasted Butternut Squash, Craisins & Slivered Almonds

Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
2 cups of peeled and cubed butternut squash
1 tablespoon olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1.4 tsp. nutmeg
1/4 tsp. cumin
1/2 cup of craisins
1/2 cup of slivered almonds

Optional Dressing:
olive oil
1 lemon
honey

Directions:
Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. While the quinoa cooks, place the butternut squash on a baking sheet. Drizzle olive oil on top, and season with salt, pepper, nutmeg and cumin. Mix well. Roast in oven, uncovered on 400′ for 20-30 minutes until cooked through and soft but slightly firm. Place cooked quinoa in a large bowl. Add the roasted butternut squash, craisins and slivered almonds. Now, to dress or not to dress…I prefer my salads naked but if you like a little something something, then drizzle olive oil and honey on top and squeeze a fresh lemon.

Roasted Butternut Squash with Honey, Cinnamon and Nutmeg over Quinoa and Dried Cranberries
Roasted Butternut Squash with Honey, Cinnamon and Nutmeg over Quinoa and Dried Cranberries

The photo above is how I serve the salad for Thanksgiving. Place quinoa on a large platter then layer the roasted butternut squash and dried cranberries on top. Scatter seeds or slivered almonds on top.

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