Butternut Squash and Quinoa Salad Recipe

Butternut Squash and Quinoa Salad Recipe

Picture of butternut squash and quinoa saladMaking healthy food choices is one way to Be Well and live a healthy lifestyle. At Bronson, we offer a variety of nutrition services for nearly every need. Check out this healthy recipe from our team of registered dietitians and nutrition educators.

Salad Ingredients
  • 4 cups butternut squash, cubed (about 1-1½ lb. squash)
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 2 cups loosely packed kale, finely chopped
  • 1 apple, diced
  • ¼ cup pecans, chopped
  • ¼ cup pumpkin seeds
Dressing Ingredients
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • ½ cup orange juice
  • 1 teaspoon Dijon mustard
  • Salt to taste
  1. Preheat oven to 375 degrees F.
  2. Cover butternut squash with olive oil and place in a single layer on cookie sheet. Roast for 30-35 minutes or until squash is soft and begins to caramelize.
  3. Meanwhile, start cooking quinoa according to package directions.
  4. While squash and quinoa are cooking, combine dressing ingredients in a medium size bowl and whisk until combined. Add chopped kale into dressing until kale begins to soften. Set aside.
  5. Combine cooked quinoa, roasted squash, diced apple, pecans, pumpkin seeds and dressed kale in a large bowl. Salt to taste. Can be served warm or cold.
Nutrition per serving (per 1 cup serving)

351 calories, 22.8g fat, 3g saturated fat, 33.5g carbohydrate, 7.1g protein, 6.9g fiber, 33mg sodium

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