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5 from 2 votes

Roasted Butternut Squash & Quinoa Salad Recipe

Roasted Butternut Squash & Quinoa Salad Recipe is a "Power Bowl" of energy boosting nutrition combining butternut squash, quinoa, micro-greens, cranberries and avocado! Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!
 
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner, Lunch, Salad
Cuisine: Vegan, Vegetarian
Servings: 4 servings
Calories: 438kcal
Author: Cindy

Ingredients

  • 2 cups of roasted butternut squash *see recipe link in the instructions
  • 2 cups of vegetable broth
  • 1 cup quinoa
  • ¼ cup cranberries
  • 1 - 2 avocados
  • ¼ cup microgreens

Instructions

  • Combine vegetable broth and quinoa in a medium size pot. Heat to a boil, then simmer, covered, until the germ has spiraled out from the grain, approximately 15 minutes. Option: Toast the quinoa in a skillet, on low heat, before adding it to the pot. This gives an added roasted flavor to the grain.
  • Cut the avocado into cubes.
  • Plate the salad - quinoa as a base, then sections of cranberries, butternut squash, avocado and then topped with microgreens.

Notes

* If serving cold, you can prepare the quinoa and butternut squash ahead of time and refrigerate. Plate when ready to serve.

Nutrition

Calories: 438kcal | Carbohydrates: 51g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 486mg | Potassium: 1224mg | Fiber: 15g | Sugar: 4g | Vitamin A: 7924IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 3mg