This fall-inspired salad pairs the flavors of roasted butternut squash with the sweetness of pears along with the crunch of celery and nuttiness of quinoa for a balanced side dish. Add your favorite lean protein of choice on top for a main entree.
Instructions
- In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until the squash is tender and slightly caramelized. Let it cool slightly.
- In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, sliced pear, sliced celery, dried cranberries, and chopped pecans.
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until well combined. Pour the dressing over the salad and toss gently to combine all the ingredients. Adjust seasoning to taste.
- Serve immediately or refrigerate for later. This salad can be enjoyed warm or cold.