Roasted Butternut Squash Winter Salad

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quinoa salad with butternut squash header image
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Servings: 6

Salads aren't just for the summer. Think holiday flavors without the holiday calories, this roasted butternut squash salad with quinoa warms your tummy and comforts your soul.


For the Salad:

For the Vinaigrette:

  • 1/2 white onion, sliced
  • 1 cup La Preferida Olive Oil
  • 2 cups apple cider
  • 3 Tbls apple cider vinegar
  • 1 garlic clove, minced
  • 1 tsp sea salt

Preheat oven to 350 F.

Cook quinoa according to package instructions. Set aside in a bowl.

Toss butternut squash in 2 Tablespoons of olive oil, salt, pepper, and agave. Spread on baking sheet and roast for 25-30 minutes.

Coat pumpkin seeds in 1 Tablespoon of olive oil and sprinkle with salt. Roast on baking sheet, lined with wax paper, for 3-5 minutes in the oven.

Prepare vinaigrette by sautéing onion in 1 Tbsp olive oil from the cup measured, for 3 minutes, stirring occasionally until browned. Add apple cider and cook until it has reduced by half over medium heat, Remove from heat.

Pour apple cider vinegar into a blender along with onion, garlic, and salt and blend on lowest speed, gradually adding the cup of olive oil until emulsified.

In a large bowl, combine quinoa, squash, kale, hominy, beans, dill, pumpkin seeds, and green chiles. Slowly add dressing and fold into salad. Taste for seasoning.


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