Description
This Roasted Butternut Squash Quinoa Salad is a vibrant, nutrient-packed dish that combines caramelized roasted squash with fluffy quinoa, fresh spinach, tangy feta, toasted pecans, and a maple-balsamic dressing. The addition of roasted chickpeas gives this salad an original crunch that enhances its texture, setting it apart from traditional recipes. Perfect as a side dish, light lunch, or a festive holiday meal, it’s naturally gluten-free and can easily be made vegan.
Equipment Needed:
- Baking sheet
- Saucepan with lid
- Large mixing bowl
- Small bowl for dressing
- Whisk
Ingredients
For the Salad:
- 1 small butternut squash, peeled and cut into 1-inch cubes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese (optional)
- 1/2 cup toasted pecans or walnuts, chopped
- 2 cups fresh spinach (or arugula)
- 1/4 cup pomegranate seeds (optional)
- 1 cup chickpeas, rinsed, drained, and patted dry
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup (or honey for a non-vegan option)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.
- In a separate section of the baking sheet, toss chickpeas with 1 tablespoon olive oil, salt, paprika, and garlic powder. Spread them out evenly.
- Roast for 25-30 minutes, stirring halfway, until the squash is tender and caramelized and the chickpeas are crispy.
Step 2: Cook the Quinoa
- In a medium saucepan, bring the vegetable broth to a boil.
- Stir in the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes.
- Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
Step 3: Prepare the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and black pepper until emulsified.
Step 4: Assemble the Salad
- In a large salad bowl, combine the cooked quinoa, roasted butternut squash, crispy chickpeas, cranberries, feta cheese, toasted pecans, and spinach.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with pomegranate seeds if desired.
Step 5: Serve
- Serve immediately at room temperature or chilled, as desired.
Notes
Why this recipe stands out:
The addition of crispy roasted chickpeas is the unique twist here. Their crunch adds a delightful texture that contrasts beautifully with the soft squash and fluffy quinoa. Chickpeas also boost the protein content, making the dish more filling and perfect for plant-based eaters.
Tips for Success:
- For even roasting, ensure the squash and chickpeas are well spread out on the baking sheet. Overcrowding causes steaming instead of roasting.
- Massage the spinach with a bit of dressing beforehand if you prefer a softer texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: ~375 per serving
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g