Description
This vibrant salad combines the earthy flavors of roasted butternut squash, sweet cranberries, and crunchy pecans, all tossed in a tangy maple-Dijon vinaigrette. It’s a perfect autumn dish that brings together the best seasonal ingredients for a healthy and satisfying meal.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
- 2 cups arugula
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. Remove from the oven and let cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, cranberries, pecans, feta cheese, and arugula. Drizzle with the maple-Dijon vinaigrette and toss gently to combine.
- Divide the salad among plates and serve immediately. Enjoy the fresh, autumn flavors!
Recipe Details
- Cooking Time: 45 minutes
- Servings: 4 servings
- Difficulty: Easy
