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Roasted Butternut Squash Quinoa Salad with Maple Glazed Nuts

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A cozy and nutritious autumn salad featuring fluffy quinoa, roasted butternut squash, sweet dried cranberries, baby spinach, and crunchy maple-glazed nuts. Perfect for a wholesome lunch or side dish.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 2 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 1/3 cup dried cranberries
  • 1 cup baby spinach
  • 1/4 cup pecans
  • 1/4 cup whole almonds
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash with olive oil, 1/2 teaspoon cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
  3. Preheat oven to 350°F (175°C) for the nuts. In a bowl, mix pecans, almonds, maple syrup, 1/2 teaspoon cinnamon, and sea salt. Spread on parchment-lined baking sheet and bake for 8–10 minutes, stirring once. Let cool to crisp up.
  4. Rinse quinoa in a fine mesh strainer. In a saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool slightly.
  5. In a large bowl, combine cooked quinoa, roasted squash, dried cranberries, baby spinach, and maple glazed nuts. Toss gently to mix.
  6. Serve warm or at room temperature.

Notes

  • Substitute baby kale or arugula if you prefer a different green.
  • Make the nuts in advance and store in an airtight container for convenience.
  • To make it vegan, ensure maple syrup is pure with no added honey or butter.

Nutrition

Keywords: butternut squash salad, quinoa salad, vegan autumn salad, maple glazed nuts, healthy fall recipes

Find it online: https://epicrecipebox.com/roasted-butternut-squash-quinoa-salad-with-maple-glazed-nuts/