Nutrition Per Serving
Yield: 8 servings
Calories: 270
Protein: 5 grams
NET Carbohydrate: 15 grams
Ingredients
Butternut Squash Salad:
3 cups butternut squash, peeled and cubed into bite-sized cubes
1 tablespoon olive oil
1 cup uncooked quinoa
1 cup 100% apple juice
1 cup water
1 small onion, finely chopped
¼ cup toasted pepitas (pumpkin seeds)
¼ cup chopped pecans
¼ cup cranberries
Maple Balsamic Vinaigrette:
½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
1 small shallot, minced
1 garlic clove, minced
Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Arrange butternut squash in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste as desired. Roast for 10 minutes, flip squash, and roast for an additional 5 to 10 minutes, or until just tender.
- Rinse quinoa as needed and put in a saucepan. Add apple juice and water, bring to a boil, then reduce heat to low. Cover and simmer until water and juice are absorbed, or approximately 20 minutes. Fluff quinoa with fork.
- Whisk together maple balsamic ingredients.
- Combine the additional salad ingredients in a large bowl, slowly add balsamic vinaigrette until lightly coated, and mix until well-incorporated.
- Serve warm or allow to chill in the fridge for a couple of hours.
