Savory Roasted Squash Salad A Flavorful Fall Delight
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Author:sophiebennet
Total Time:45 minutes
Yield:4 servings 1x
Description
Indulge in our savory roasted squash salad a flavorful fall delight packed with seasonal veggies and rich taste Perfect for cozy gatherings
Ingredients
Scale
1 medium butternut squash (or any seasonal squash)
2 cups baby kale or arugula
½ cup quinoa, rinsed and cooked
½ cup feta cheese, crumbled (swap with goat cheese or vegan cheese for alternatives)
¼ cup dried cranberries or pomegranate seeds
¼ cup walnuts or pecans, chopped (optional: can substitute with sunflower seeds)
3 tablespoons olive oil
1 teaspoon maple syrup or honey
Salt and pepper to taste
Juice of 1 lemon (for a zesty flavor)
Instructions
Preheat your oven to 400°F (200°C). While waiting, peel and seed the butternut squash, cutting it into bite-sized cubes.
Toss the squash cubes in olive oil, maple syrup, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until they are golden and tender. This enhances the sweetness of the squash.
While the squash is roasting, cook the quinoa according to package instructions. For added flavor, use vegetable broth instead of water. Quinoa typically takes about 15 minutes to cook until fluffy.
In a large bowl, combine the baby kale or arugula, cooked quinoa, roasted squash, and feta cheese. Drizzle with lemon juice, and add dried cranberries and nuts. Gently toss to combine, ensuring every ingredient is embraced by the delicious dressing!
Serve immediately for a warm salad or chill in the refrigerator for a cooling option. This versatile salad is perfect as a main or side dish!
