Butternut Squash Salad
This butternut squash salad is a delicious dish that brings together the best of fall produce.
Equipment
- 1 Sheet Pan
Ingredients
Roasted Butternut Squash
- 2 lb Butternut Squash peeled and cut in to cubes
- ½ teaspoon Dried Thyme
- 4 leaves Fresh Sage roughly chopped
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ras El Hanout sub with curry powder
- 2 tablespoon Maple Syrup
- 2 tablespoon Avocado Oil
- Salt & Pepper to taste
Quinoa
- 1 cup White or Red Quinoa sub with brown rice/barley
- 1 ½ cup Vegetable Broth sub with bullion paste + equivalent water
- 3 medium Shallots peeled and finely sliced/chopped
- 1 tablespoon Olive Oil
Other Ingredients
- 2 medium Apples cored and finely chopped
- ½ cup Dried Cranberries preferably unsweetened
- ½ cup Pecan Halves
- 2 cup Fresh Spinach rinsed clean
Dressing
- ½ cup Red Wine Vinegar
- ¼ cup Olive Oil
- ¼ teaspoon Dried Thyme
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 deg F. Place the butternut squash in a sheet pan. Spray with some avocado oil and add all of the seasoning and mix well. Ensure the squash pieces are well spread out to prevent crowding. Roast for 35- 40 minutes or until fully cooked. Remove from the oven and let it cool a bit.
- While the butternut squash is roasting, rinse the quinoa clean. Turn on the "saute" option in the instant pot and add the olive oil. Once mildly hot, add the sliced shallots and sauté for a couple of minutes. Turn off the sauce mode. Now add the rinsed quinoa to the pot and add the broth. Mix well and cover the lid. Close the valve and select the pressure cook option. Set the time for 2 minutes and let the steam naturally release. Fluff the quinoa with a fork once done.
Dressing
- Place all the ingredients in a jar and shake well. Keep aside
Bringing it together
- Place all the ingredients other than the dressing together in a large plate or bowl. Gently mix together. Add dressing just before serving or serve on the side.
Notes
- Roasting the butternut squash in air fryer - Place the seasoned butternut squash in the air fryer. Spray with some avocado oil and air fry for 20 - 25 minutes at 375 deg F. Please note every air fryer is different and hence cooking times may vary. Check regularly to ensure the squash does not end up burnt.
- The recipe is naturally vegan and gluten free. If you choose, add goat cheese or feta to the salad.
- If you don't have vegetable broth on hand, just mix a tablespoon of veggie bouillon paste with 1 ½ cup of warm water. Mix well until the paste is completely dissolved and use it to cook the quinoa.