It’s Foodie Friday! We have another delicious, healthy, and seasonal recipe for you today! This hearty quinoa salad is perfect for fall! Quinoa, a hearty, grain-like seed, is a good source of plant-based protein. This is a great make-ahead side that would be right at home on your Thanksgiving table, too!
Butternut Quinoa Salad
1 small butternut squash
2-3 Tbsp olive oil
1/2 C dry quinoa (we used red quinoa)
1/3 C crumbled blue cheese
1/3 C toasted pecans
1/2 C olive oil
2 Tbsp white balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
Preheat oven to 425. Cut the butternut squash into 1/2″ cubes. (If you’ve never peeled a butternut squash before, here’s how you do it: using a large, sharp knife, carefully cut the butternut squash in half where the bulb part begins. Cut off the bottom of the bulb and the stem end of the top. Set a flat end on the cutting board and cut off strips of skin, working your way around until completely peeled. Repeat with the other unpeeled piece. Then cut the bulb part in half and scoop out the seeds using a spoon. Cut the squash into planks, then strips, then cubes.)
Toss squash with 2-3 Tbsp of olive oil on a large rimmed baking sheet and sprinkle with a little salt and pepper. Roast, tossing occasionally, until tender and slightly browned, about 35-40 minutes.
Meanwhile, cook quinoa according to package directions and allow to cool off a bit. Combine all dressing ingredients in a cruet or jar and shake vigorously to combine. A shaker bottle also works well.
Combine the cooked quinoa, about 4 cups of the butternut squash, and the dressing. (It’s ok to save a little of the dressing for use on salad if it seems like too much, but the quinoa will absorb dressing as it sits.) Top with the blue cheese and pecans and serve warm or at room temperature. This recipe is great to make ahead, but if you plan to reheat it later, add the cheese after reheating and just before serving.