Recipes / Mains / Quinoa and Butternut Squash Salad with Maple Dijon Vinaigrette
Quinoa and Butternut Squash Salad with Maple Dijon Vinaigrette
Servings: 4
| Active Time: 15 minutes
| Total Time: 45-50 minutes
Ingredients
6 cups Earthbound Farm Organic Baby Spinach
1 cup cooked quinoa, cooled
1 cup butternut squash cubes
1/2 cup crumbled feta cheese
½ cup pomegranate arils
1/4 cup chopped toasted walnuts (optional, for added crunch)
For the dressing:
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and black pepper to taste
Directions
Cook the quinoa according to package instructions. Typically, you’ll use 1 cup of quinoa to 2 cups of water. Bring it to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is tender. Let it cool completely.
Preheat your oven to 400°F. Toss the butternut squash cubes in olive oil and season with salt and pepper. Spread the cubes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and slightly caramelized. Let them cool.
In a large salad bowl, combine the baby spinach, cooked and cooled quinoa, roasted butternut squash cubes, crumbled feta cheese, pomegranate arils, and toasted walnuts (if using).
In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, and apple cider vinegar until well combined. Season the dressing with a pinch of salt and a dash of black pepper. Taste and adjust the salt and pepper as needed to suit your preferences.
Drizzle the desired amount of Maple Dijon Vinaigrette over the salad. Gently toss the salad to coat all the ingredients evenly with the dressing.
