Description
A vibrant and nutritious salad featuring roasted butternut squash, quinoa, and a delightful maple tahini dressing. Perfect for a healthy lunch or dinner.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups water
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons chopped fresh parsley
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon smoked paprika
- Water to thin the dressing, as needed
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the butternut squash in the oven for 25-30 minutes, or until tender and lightly browned.
- While the squash is roasting, rinse the quinoa under cold water. Combine it with the water in a saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer the quinoa for 15 minutes, or until the water is absorbed. Fluff with a fork and let it cool.
- In a small bowl, whisk together the tahini, maple syrup, lemon juice, minced garlic, smoked paprika, and a pinch of salt. Gradually add water to reach the desired dressing consistency.
- In a large bowl, combine the roasted squash, cooked quinoa, dried cranberries, pumpkin seeds, and chopped parsley.
- Drizzle with the maple tahini dressing and toss gently to combine.
- Serve the salad warm or at room temperature.
Recipe Details
- Cooking Time: 45 minutes
- Servings: 4
- Difficulty: Easy
