About
Posts
Recipes
Quinoa Salad with Butternut Squash and Spinach
Quinoa Salad
with Butternut Squash and Spinach
Quinoa Salad + Caramelized FennelRoasted Squash + Pine NutsDetox Kale Salad with AvocadoFava Bean + Pea SaladShaved Brussels SproutsPea, Pine Nuts + Ricotta SaladMixed Quinoa SaladBroccoli Rabe with Pine NutsBrussels Sprouts + Cabbage SlawRoasted CauliflowerRoasted Sweet Potatoes

Quinoa Salad

with Butternut Squash and Spinach

INGREDIENTS

Serves 4
  • 2 cups peeled, cubed butternut squash
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1/4 tsp. cayenne
  • 1 bag baby spinach
  • 1/2 cup dried cranberries
  • 1 cup cooked quinoa
Recipe by Anna Watson Carl
Photo by: Signe Birck

STEP  OF 

Sample step.
« PREVIOUS
NEXT »
Read More

DIRECTIONS SHOW STEP-BY-STEP

Preheat the oven to 425 degrees.

Arrange the butternut squash and onion on an aluminum foil-covered baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and 1/4 teaspoon cayenne and toss to combine. Roast for 30 minutes or until tender and just beginning to brown.

Meanwhile, steam the spinach for 1-2 minutes until bright green and slightly wilted. Drain and squeeze out any excess water.

In a large bowl combine the squash, onion, spinach, dried cranberries, quinoa, and the remaining tablespoon of olive oil. Season with salt and pepper to taste. Serve warm or at room temperature.

(NOTE: This is also really delicious with toasted pine nuts!)

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity