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Roasted Squash and Quinoa Salad

Roasted Squash and Quinoa Salad

This is a New Year's Resolution worthy salad full of bold flavors. If you want this to be vegetarian-just substitute vegetable broth or water for cooking the quinoa. If you want a more subtle onion flavor, feel free to cut your onions a little larger and roast them with your apples (Watch carefully to ensure they do not burn!). Although it looks like many steps, they are done simultaneously, therefore cutting down on the total cook time! This salad makes great leftovers!
Course Salad, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Lane from With Two Spoons

Ingredients

  • SALAD:
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 pound butternut squash cubed into 1 inch pieces
  • 2 apples cored and cubed into 1/2 inch pieces
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1/2 cup thinly sliced red onion
  • 1/4 cup Italian parsley chopped
  • 2 Tablespoons pomegranate seeds
  • DRESSING:
  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons shallots finely chopped
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt + more to taste
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon Tabasco

Instructions

  1. Preheat oven to 400ºF.
  2. In a medium sized bowl combine oil and 1/4 teaspoon kosher salt.
  3. Add squash to the bowl and stir to coat.
  4. Spread squash over a baking pan lined with a Silpat liner or parchment paper.
  5. Roast squash for 10 minutes.
  6. Remove from oven and add apples to the baking pan.
  7. Return to oven and roast squash and apples for an additional 20 minutes until tender and beginning to brown.
  8. Remove from oven and allow to cool.
  9. Place quinoa and chicken broth in a medium saucepan.
  10. Bring to a boil, turn down to a simmer and allow to cook for 15 minutes, or until all liquid is absorbed.
  11. Fluff quinoa with a fork and allow to cool.
  12. In a blender, combine lemon juice, shallots, honey, salt, curry powder, cumin and Tabasco.
  13. Blend until combined.
  14. Slowly add olive oil to create the dressing.
  15. In a large bowl combine roasted squash, roasted apples, sliced red onion, chopped parsley, and pomegranate seeds.
  16. Pour dressing over salad and mix well.
  17. Serve and enjoy.