Savory Quinoa Salad with Roasted Butternut Squash and Pistachios
Discover the delightful combination of nutty quinoa and sweet roasted butternut squash in this invigorating salad. Enhanced with the crunch of pistachios and the tartness of cranberries, this dish is not just a feast for the eyes but also a wholesome and nutritious option for any meal. With each bite, experience the vibrant flavors of fresh thyme, the rich texture of baby spinach, and a lovely drizzle of olive oil. Perfect as a warm side or a refreshing main course, this Savory Quinoa Salad is sure to please everyone at the table. Share the goodness and savor the health benefits of this fantastic recipe!
N/A
Servings
133
Calories
11
Ingredients
Ingredients
butternut squash
2 lb (peeled, seeded, and cut into 3/4-inch chunks (about 3 cups))
extra-virgin olive oil
5 tablespoons (divided)
fresh thyme leaves
2 teaspoons (roughly chopped)
kosher salt
to taste
freshly ground black pepper
to taste
shelled pistachios
1/4 cup (toasted)
quinoa
1 1/2 cups (rinsed)
vegetable broth or water
4 cups (for cooking quinoa)
dried cranberries
1/4 cup
white wine vinegar
1 tablespoon
baby spinach
3 ounces
Instructions
1
1. Preheat your oven to 400°F (200°C) and prepare a rimmed baking sheet by lining it with aluminum foil.
2
2. In a medium-sized bowl, combine the butternut squash, 3 tablespoons of extra-virgin olive oil, fresh thyme leaves, and salt. Season it with freshly ground black pepper to taste and ensure the squash is well coated.
3
3. Spread the seasoned squash onto the prepared baking sheet in a single layer. Roast in the oven for approximately 30 minutes, stirring halfway through, until the squash is tender and easily pierced with a paring knife.
4
4. While the squash roasts, place the pistachios on a separate small baking sheet and toast them in the oven for about 5 minutes, or until they become fragrant, ensuring they don't burn.
5
5. Rinse the quinoa thoroughly in cold water using a fine-mesh strainer. In a saucepan, bring the vegetable broth (or water) to a rolling boil. Stir in the rinsed quinoa, reduce heat to a simmer, and cook uncovered for about 9 minutes, or until each grain has a small white spiral visible.
6
6. Drain the quinoa, transferring it to a medium bowl. Mix in the remaining 2 tablespoons of olive oil, toasted pistachios, dried cranberries, white wine vinegar, and season with ½ teaspoon salt and freshly ground black pepper to taste.
7
7. In a large mixing bowl, add the baby spinach and toss it with the hot roasted butternut squash, allowing the spinach to wilt slightly.
8
8. Finally, add the quinoa mixture to the bowl with the squash and spinach, tossing gently to combine all the ingredients. Serve warm or at room temperature and enjoy this nutritious dish!
Nutrition Information
7.5g
Fat
13g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is a Savory Quinoa Salad featuring roasted butternut squash, pistachios, and cranberries.
What temperature should the oven be for roasting?
The oven should be preheated to 400°F (200°C).
Is this recipe suitable for vegans?
Yes, this recipe is vegan as it uses plant-based ingredients like quinoa, vegetables, and nuts.
Is the Savory Quinoa Salad gluten-free?
Yes, this recipe is gluten-free.
How many calories are in a serving?
There are approximately 133 calories per serving.
How long does it take to roast the butternut squash?
The butternut squash takes about 30 minutes to roast until tender.
How should I prepare the butternut squash?
The squash should be peeled, seeded, and cut into 3/4-inch chunks.
What type of oil is used in this recipe?
Extra-virgin olive oil is used for roasting the squash and dressing the salad.
Can I use water instead of vegetable broth to cook the quinoa?
Yes, you can use either 4 cups of vegetable broth or water to cook the quinoa.
How long does the quinoa need to simmer?
The quinoa should simmer uncovered for about 9 minutes.
How do I know when the quinoa is finished cooking?
The quinoa is done when each grain has a small white spiral visible.
What gives the salad its crunch?
Toasted shelled pistachios provide the crunch in this salad.
How long should I toast the pistachios?
The pistachios should be toasted in the oven for about 5 minutes until fragrant.
What kind of vinegar is used for the dressing?
One tablespoon of white wine vinegar is used in this recipe.
What greens are included in the salad?
The recipe calls for 3 ounces of baby spinach.
Does the spinach need to be cooked separately?
No, the spinach is tossed with the hot roasted squash so that it wilts slightly.
What herbs are used in the Savory Quinoa Salad?
Fresh thyme leaves, roughly chopped, are used to season the squash.
How much protein is in this dish?
Each serving contains 3.3g of protein.
What is the fat content of this recipe?
The recipe contains 7.5g of fat per serving.
How many grams of carbohydrates are in a serving?
There are 13g of carbohydrates per serving.
Should the salad be served hot or cold?
The salad can be served either warm or at room temperature.
Can I use dried cranberries in this recipe?
Yes, the recipe specifically calls for 1/4 cup of dried cranberries.
How much quinoa is required?
The recipe requires 1 1/2 cups of rinsed quinoa.
Do I need to line the baking sheet?
Yes, it is recommended to line a rimmed baking sheet with aluminum foil for the squash.
Should I rinse the quinoa before cooking?
Yes, the quinoa should be rinsed thoroughly in cold water using a fine-mesh strainer.
Is this a good recipe for autumn?
Yes, it is tagged as a fall recipe and features seasonal butternut squash.
How much olive oil is used in total?
A total of 5 tablespoons of extra-virgin olive oil is used (3 for roasting, 2 for the mixture).
What seasoning is used for the squash?
The squash is seasoned with fresh thyme, kosher salt, and freshly ground black pepper.
Is this recipe considered healthy?
Yes, it is described as a nutritious and wholesome option with a 'healthy' tag.
Can this be served as a main course?
Yes, it is perfect as either a warm side or a refreshing main course.