Now that it's November I'm sure you're starting to think of what you can make for Thanksgiving. This Fall Harvest Butternut Squash Quinoa Salad is the perfect dish you can share with your family and friends at potlucks, holiday parties, or your Thanksgiving feast! If you're worried about what to serve your gluten-free, vegetarian, or vegan friends this holiday season, I've got you covered!
Pro Tip: The more plant-based colors your meals have the more nutrient dense they'll be!
My Fall Harvest Butternut Squash salad is packed with plant-based protein and healthy fats to help keep you full and satisfied. I love how colorful this Fall Harvest Butternut Squash Quinoa Salad is! One of the vibrant colors in this salad comes from the roasted butternut squash. Not sure how to make roasted butternut squash? Scroll through the pictures below!
First, make sure you wash and dry the squash. Preheat the oven to 400 degrees Farenheit. Next, cut the top and bottom of the butternut squash and peel the skin using a vegetable peeler.
After you've peeled the squash you'll want to cut it in half.
Set the bottom half of the squash aside and slice the top half of the squash into half-inch thick disks. After you've sliced the squash, dice the disks of squash into bite sized pieces and place into a mixing bowl.
Now we can tackle the bottom half of the squash. The bottom half has the pulp and seeds so you'll want to spoon them out before we slice and dice this guy!
Pro Tip: Don't throw away the butternut squash seeds! Save them for later and roast them in the oven for a crunchy snack.
Now that you've diced the butternut squash into bite-sized pieces it's time to season it with two tablespoons of olive oil and a dash of salt and pepper.
Pour the seasoned butternut squash on a baking sheet and bake for 20-25 minutes or until lightly crisp and tender.
Okay, you've made your roasted butternut squash. Now what? Cook your quinoa, dice your red onion, add your favorite toppings and toss with dressing! Check out the full recipe below for the full list of ingredients and directions.
Wholesome Start, LLC
- 3 cups Butternut Squash, diced, roasted
- 1 cup Quinoa, uncooked
- 1 Tbsp. Extra Virgin Olive Oil
- 2 cups Water
- 4 Tbsp. Cranberries, dried
- 1/3 cup Red Onion, finely chopped
- 3 Tbsp. Pumpkin Seeds, roasted
- 1/2 Tsp. Salt
- 1/4 Tsp. Black Pepper, ground
- Dressing Ingredients:
- 1/2 cup Extra Virgin Olive Oil
- 1 Tbsp. Honey
- 1 Tsp. Dijon Mustard
- 1/2 Tsp. Salt
- 1/4 Tsp. Black Pepper, Ground
And there you have it, a holiday dish you'll want to share with everyone! This fall harvest butternut squash salad recipe can be made with a variety of different ingredients for different flavor combinations. The quinoa is a great plant-based protein, the butternut squash boosts this meal with a great source of vitamin A, vitamin C, vitamin E, B vitamins, and fiber, and the olive oil and pumpkin seeds round this meal out with heart healthy fats. The holidays can be a tricky time to please all your guests food preferences and or allergies but this dish is a simple solution that will please everyone!
Let me know how you and your guests enjoyed my Fall Harvest Butternut Squash Salad in the comments below! Be sure to use the hashtag #WholesomeStartRD so I can share your picture on my social media accounts and encourage others to fill their plates with a variety of nutrient rich foods.
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