- VE
- VN
- GF
- LC
Butternut Squash Quinoa Salad
This Butternut Squash Quinoa Salad is fall in a bowl! It’s packed with hearty quinoa, roasted butternut squash, crisp apple, kale, and it’s tossed in a sweet, tangy apple cider vinegar dressing. It’s a satisfying fall salad that’s gluten-free, vegan and great for meal prep!
Ingredients
Apple Cider Vinegar Dressing
Instructions
- Step 1
Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet, and toss with the 2 tablespoons olive oil and salt and pepper, to taste. Bake for 30-40 minutes, or until the squash is tender and caramelized.
- Step 2
Toast the pecans in a small skillet over medium to medium low heat, stirring often, for 8-10 minutes or until golden brown and fragrant. Keep a close eye on them as they can burn very quickly. Set aside to cool.
- Step 3
Place the cooked and cooled quinoa, roasted butternut squash, kale green onion, pomegranate and pecans in a large bowl.
- Step 4
Toss with the desired amount of dressing until well coated and season to taste with salt and pepper. Serve and enjoy!
Tips & Tricks
Per serving
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