Cozy Fall Recipe: Butternut Squash Quinoa Salad
Hey there, fall lovers! As the leaves change and the air gets a little crisp, I can’t help but feel inspired to cook up something warm and inviting. Today, I’m thrilled to share this fabulous Butternut Squash Quinoa Salad that brings all the cozy vibes just right for this season. It’s bursting with flavors and packed with nutrients, making it the perfect dish to enjoy while snuggling under a blanket. Let’s dive in!
Why You’ll Love This Salad
This dish is beautiful as it is delicious. You’ve got the sweetness of the roasted butternut squash pairing perfectly with the nuttiness of quinoa, along with the pop of tart cranberries and the creaminess of feta cheese. Plus, it’s like a fall festival on your plate! Not only does it taste amazing, but it’s also super easy to whip up, so if you’re anything like me, you’ll appreciate that.
Nutritional Benefits
Let’s talk benefits! Each of these ingredients has its own fantastic perks. For instance, butternut squash is a great source of vitamins A and C, which can help keep your immune system strong as the colder months roll in. Quinoa is a complete protein, which means it contains all nine essential amino acids, making it perfect for meatless meals. Then we have kale—a superfood loaded with vitamins K and C, iron, and fiber. Top it all off with healthy fats from walnuts, and you’ve got a well-rounded dish that nourishes body and soul!
Adaptable Variations
If you’re looking for ways to mix things up, I’ve got you covered! Here are a few fun ideas:
- Vegan Swap: Omit the feta cheese or replace it with a vegan alternative. You won’t miss a beat!
- Swap the Grains: Quinoa is awesome, but you could also try farro or barley for a different texture and flavor twist.
- Nut-Free Option: If you have nut allergies, leave out the walnuts or replace them with pumpkin seeds for a bit of crunch.
- Extra Protein: Throw in some cooked chickpeas or lentils to make it even heartier.
- Add Spice: Sprinkle in some chili flakes or cayenne pepper to give your salad a little kick!
Easy Butternut Squash Quinoa Salad Recipe
Ingredients
- 1 medium butternut squash
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 cups kale, chopped
- 1 cup cranberries (dried or fresh)
- 1 cup feta cheese, crumbled
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Optional: Maple syrup for drizzling (if desired)
Cooking Instructions
- First things first, preheat your oven to 400°F (200°C). It’ll help roast that butternut squash to perfection!
- Carefully peel and slice the butternut squash into thin rings (or cubes if that’s more your style) and lay them on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and half of the thyme. Give it a good toss to coat everything nicely.
- Roast the butternut squash in your preheated oven for about 25-30 minutes. Just flip them halfway through to make sure they’re golden and slightly caramelized. Yum!
- While that’s happening, rinse your quinoa under cold water. In a medium pot, combine it with vegetable broth (or water). Bring to a boil, cover, and let it simmer over low heat for around 15-20 minutes until it’s fluffy and all the liquid is absorbed. This step is a game changer!
- In a large mixing bowl, toss together the chopped kale, cooked quinoa, cranberries, roasted butternut squash, walnuts, and crumbled feta. Get in there and gently mix everything up!
- Drizzle it with a little more olive oil and optional maple syrup, add the rest of the thyme, and season with salt and pepper to your liking. Toss everything again to make sure all those delicious flavors get together.
- Serve this delightful salad warm or at room temperature, garnished with a few more thyme sprigs if you’d like. Enjoy your cozy fall dish!
Practical Tips
- If you want to save some time, you can prep the butternut squash and quinoa a day in advance. Just store them separately until you’re ready to mix everything together.
- Leftovers are fantastic! Store any extra salad in an airtight container in the fridge for up to three days. Just give it a little stir before serving again.
- For added flavor, consider toasting the walnuts in advance. Just toss them in a dry skillet for a few minutes until they’re nice and fragrant.
Equipment Needed
To whip up this cozy goodness, you’ll need:
- A baking sheet for roasting the squash.
- A medium pot for cooking the quinoa.
- A large mixing bowl to combine all the yummy ingredients.
- A sharp knife for slicing vegetables.
- A cutting board for safely prepping your ingredients.
Frequently Asked Questions
- Can I make this salad ahead of time? Yes, definitely! Just prepare everything but the kale and mix it in right before serving to keep it fresh.
- How long will leftovers last? This salad stays fresh in the fridge for up to three days, especially if you store the dressing separately.
- Can I use other greens instead of kale? For sure! Spinach or arugula would also make great replacements.
- What if I can’t find butternut squash? You can use pumpkin or sweet potato instead—the flavors will still be fantastic!
- Is quinoa gluten-free? Yes! Quinoa is gluten-free, making this dish suitable for those with gluten intolerance.
Have you tried this cozy butternut squash quinoa salad? I would love to hear how it turned out for you! Feel free to share your thoughts and modifications on Pinterest. Let’s spread the warmth of fall together!
