The Pioneer Woman Tasty Kitchen
Profile Photo

Red Quinoa and Roasted Butternut Squash Salad

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A light and healthy grain salad that makes the perfect lunch or simple side. Nutritious and delicious!

Ingredients

  • 2-½ cups Butternut Squash Cut Into 1/2 Inch Cubes
  • 4 teaspoons Extra Virgin Olive Oil, Divided
  • ⅛ teaspoons Ground Cinnamon
  • ¾ cups Uncooked Red Quinoa
  • 1 whole Small Shallot, Minced
  • 2 teaspoons Apple Cider Vinegar
  • 1 Tablespoon Good Quality Maple Syrup
  • 1 Tablespoon Lemon Juice
  • 1 pinch Cayenne Pepper
  • 1 pinch Salt
  • ⅓ cups Walnuts, Chopped And Toasted
  • ⅓ cups Pomegranate Arils
  • 2 Tablespoons Chopped Italian Parsley
  • 3 ounces, fluid Feta Cheese, Crumbled

Preparation

Preheat oven to 400ºF.

Place the cubed butternut squash on a baking sheet or in a baking pan. Drizzle with 2 teaspoons olive oil and sprinkle with ground cinnamon. Toss to coat. Roast butternut squash for 30 minutes, stirring after 15 minutes, until it is very tender. While squash is roasting, cook red quinoa according to package directions. When cooked, transfer it to a large bowl to cool slightly.

In a small bowl, combine the minced shallots, remaining 2 teaspoons olive oil, apple cider vinegar, maple syrup, lemon juice and cayenne pepper. Season with salt to taste and set your delicious dressing aside until ready to use.

Now it’s time to toast the walnuts. Heat a small pan over medium heat. (Do not put any oil in the pan!) When hot, add the walnuts and toast for about 2 minutes, shaking the pan regularly, until the nuts are lightly browned and fragrant (they will literally smell like toast). Remove from the pan and set aside.

Add roasted butternut squash, toasted walnuts, pomegranate arils, parsley and crumbled feta cheese to the bowl with the cooked red quinoa. Pour the dressing over the salad and gently toss to coat. Serve warm, at room temperature or chilled and enjoy your sassy fall meal.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Potato Salad
Profile Photo by Sonya in Salads
This potato salad is great for summer barbeques as well as...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Kale Salad with Poppy Seed Dressing
Profile Photo by Sam | Ahead of Thyme in Salads
Get your kale fix with this delicious, crunchy kale salad with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Spinach Almond Salad
Profile Photo by mynameissnickerdoodle in Salads
This Spinach Almond Salad is the perfect cobmination of tangy, toasted...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Truffle Beet Salad
Profile Photo by Christin in Salads
Truffle Beet Salad with flavors of arugula, roasted red beets...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate