Roasted Butternut Squash Winter Salad

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quinoa salad with butternut squash header image
Prep Time: 25 Minutes
Cook Time: 45 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.

Ingredients

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
Method

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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