Hearty Butternut Squash Quinoa Salad
This nutrient-packed side can double as a vegetarian meal and would even hold its own as a healthy option on your Thanksgiving table!
Ingredients
- 2 cups dry quinoa
- 16 oz. container pre-cut butternut squash
- 16 oz. Brussels sprouts washed, trimmed and quartered
- 15.5 oz. can cannellini beans drained and rinsed
- ½ cup dry cranberries
- ¼ cup chopped flat-leaf parsley
Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 clove finely chopped garlic
- 1 Tbsp. spicy mustard
- 1 tsp. salt
- ½ tsp pepper
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper and coat with cooking spray. Toss squash and sprouts in ½ cup olive oil, spread evenly on pan and sprinkle with salt and pepper. Roast for 30 minutes, turning half-way through.
- Prepare quinoa according to package directions. Prepare dressing by combining all ingredients.
- When quinoa and vegetables are cooked, toss them together with the dressing. Gently fold in beans, cranberries and parsley.
Notes
Serve warm or make a great cold salad for weekday lunches.
