BUTTERNUT SQUASH, QUINOA, AND CRANBERRY SALAD


I hope everyone had a great weekend! I've been feeling fairly unhealthy lately, and going on a hike this weekend galvanized me to eat better this week. I had gathered some salad recipes I wanted to try, and I decided to go for broke and combine all of them together. :)


BUTTERNUT SQUASH, QUINOA, AND CRANBERRY SALAD, makes about 4 servings
Adapted from: The Kitchn, Mountain Mama Cooks, and Gluten Free Goddess

INGREDIENTS:

  • 1 cup dry quinoa, will make 3 cups cooked quinoa
  • 2 cups water
  • 2 cups butternut squash, peeled and chopped into small pieces
  • 1 15oz can of garbanzo beans, drained and rinsed
  • Olive oil
  • Salt & pepper
  • Spinach
  • Goat cheese, crumbled
  • Dried cranberries
  • Sliced almonds
  • Dressing of choice (I really like Stonewall Kitchen's Balsamic Fig Dressing)

FOR THE QUINOA:

  1. Rinse uncooked quinoa well to remove the bitter outer coating, then drain.
  2. Combine quinoa and water in a large saucepan and bring to a rolling boil. Lower the heat and cook covered for 15 minutes, then let cool for 5 minutes.
  3. Fluff and add to the salad.
Update: Some excellent instructions on cooking quinoa in a pressure cooker from Vegan Coach.

    FOR THE SQUASH & CHICKPEAS:
    1. Preheat oven to 400F degrees.
    2. Line a rimmed baking sheet with aluminum foil, then toss butternut squash, garbanzo beans, olive oil, salt, and pepper on the sheet.
    3. Roast in the oven for about 20-30 minutes, stirring every 5 minutes until the largest chunks of squash are soft and the garbanzo beans are crispy.
    FOR THE SALAD: Layer spinach, quinoa, squash, and chickpeas into salad bowls, then top with goat cheese, cranberries, almonds, and dressing. Enjoy!

    xo Diana
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