Prepare to transform your autumn dining experience with a show-stopping salad that's about to become your new obsession! This Maple Roasted Butternut Squash Quinoa Harvest Salad isn't just a recipe – it's a culinary journey that captures the essence of fall in every single bite. Imagine caramelized butternut squash, perfectly roasted and kissed with maple syrup, nestled among fluffy quinoa, crunchy toasted walnuts, and sweet dried cranberries. This isn't just a salad; it's a warm hug on a plate that will make your taste buds dance and your kitchen smell like autumn's most delicious dream.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Peel the butternut squash, remove seeds, and cut into 1-inch uniform cubes. Place cubed squash on the prepared baking sheet.
- Drizzle maple syrup over the squash cubes, then season generously with salt and freshly ground black pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until edges are caramelized and squash is tender.
- Meanwhile, rinse quinoa thoroughly in a fine-mesh strainer. Combine quinoa with vegetable broth in a medium saucepan.
- Bring quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- In a large mixing bowl, combine roasted butternut squash, cooked quinoa, dried cranberries, and toasted walnuts.
- Gently toss all ingredients together, adjusting seasoning with additional salt and pepper if needed.
- Serve warm or at room temperature as a hearty, nutritious harvest salad.
Tips
- Choose a fresh, firm butternut squash for the best roasting results. Look for smooth, unblemished skin and a heavy feel.
- Cut squash cubes as uniformly as possible to ensure even roasting and caramelization.
- Don't skip toasting the walnuts – it dramatically enhances their flavor and adds a beautiful nutty depth to the salad.
- For extra flavor, consider adding a light drizzle of olive oil along with the maple syrup when roasting the squash.
- If you prefer a warm salad, serve immediately after mixing. For a refreshing twist, you can also chill the salad and serve it cold.
- This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep or make-ahead lunches.
- Feel free to substitute ingredients: try pecans instead of walnuts or swap cranberries for pomegranate seeds for a different flavor profile.
Nutrition Facts
Calories: 169kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
