Roasted Butternut Squash and Quinoa Salad with Maple Dijon Dressing
This vibrant roasted butternut squash and quinoa salad is packed with healthy ingredients and topped with a tangy maple Dijon dressing, making it a perfect make-ahead fall dish. It’s light yet filling, ideal for lunch or dinner.
Servings 4
Ingredients
- 1 Large Butternut Squash, Peeled & Cubed
- 1 Cup Quinoa, Rinsed
- 4 Cups Baby SPinach
- 1/3 Cup Reduced Sugar Dried Cranberries
- 1/2 Cup Crumbled Fat Free Feta Cheese
- 2 Tbl Olive Oil
- 1 Tbl Maple Syrup
- 1 Tbl Dijon Mustard
- 1 Tbl Apple Cider Vinegar
- Salt/Pepper to Taste
Instructions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Cook the quinoa: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, reduce the heat, and simmer for about 15 minutes, until all the water is absorbed. Fluff with a fork and set aside.
- Make the dressing: In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Assemble the salad: In a large bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, dried cranberries, and feta cheese. Drizzle with the maple Dijon dressing and toss gently to combine.
- Serve: Serve immediately, or refrigerate for later use as a healthy make-ahead meal.
- This makes 4 servings. Each serving is 8 WW Points. Enjoy!