Roasted Butternut Squash and Quinoa Salad
This delicious salad is great all year round, and contains foods that are shown to slow down the aging process.
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups roasted squash (see roasting instructions below)
  2. 2 cups cooked quinoa
  3. 2 cups greens of choice - kale, chard, arugula, etc.
  4. 1/2 cup dried cranberries or raisins
  5. 1/2 cups crushed nuts of choice (almonds, walnuts, pine nuts, pistachios)
  6. Cumin Dressing (see recipe below)
Instructions
  1. 1. Preheat oven to 375 degrees F.
  2. 2. Peel and remove the seeds from the squash. Cube the squash into bite sized pieces and put in a large bowl. Toss the squash with 2 tbsp olive oil, 1 tsp ground cumin and 1/2 tsp sweet paprika. Place the squash on a cookie sheet and sprinkle with salt.
  3. 3. Roast for 35-45 minutes or until squash is tender.
While butternut squash is roasting, prepare Cumin Dressing
  1. 1. In a small frying pan over high heat, add 1 tsp cumin seeds and toast until fragrant, about 1 minute. Remove from heat. Grind cumin seeds using a mortar and pestle or spice grinder. Combine with 2 tbsp lemon juice, tbsp oil, cumin and 1 tbsp honey or agave. Whisk until well combined
  2. In a large bowl, add the cooked squash. Sprinkle with salt and pepper to taste. Add the quinoa, greens, cranberries and nuts. Toss the salad with the dressing and serve immediately.
Notes
  1. If not serving salad straight away, reserve dressing and add at time of serving
  2. Sweet potato makes a great substitution for butternut squash!
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