Butternut Squash and Cranberry Quinoa Salad



3 cups butternut squash, chopped

1 Tbsp. olive oil

1 cup uncooked quinoa (I used rainbow quinoa but any type will do)

1 1/2 cups water

1/3 cup dried cranberries

1/3 cup red onion, finely chopped

3 Tbsp. toasted pumpkin seeds

salt and black pepper

 Balsamic Vinaigrette

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp. honey

1 tsp. Dijon mustard

1 garlic clove, minced

salt and black pepper



  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
  3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
  4. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.

Balsamic Vinaigrette

  1. Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.
Recipe credit: http://www.littlebroken.com/2014/10/19/butternut-squash-and-cranberry-quinoa-salad/


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