Roasted Butternut Squash and Quinoa Salad
Ingredients
- 1 (16-oz) pkg cubed butternut squash
- 2 shallots, sliced
- 3 Tbsp olive oil
- 8 sprigs fresh thyme (or use rosemary)
- ¾ tsp kosher salt
- ¾ tsp pepper
- 1½ cups quinoa
- 1 bunch lacinato kale, thinly sliced
- ½ cup honey balsamic dressing
- 1 (4-oz) pkg crumbled goat cheese (or use feta)
- ½ cup sweetened dried cranberries
- ½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat oven to 425°F. Toss together squash, shallots, oil, and thyme sprigs on a rimmed baking sheet; spread in a single layer. Sprinkle with salt and pepper. Bake 15 minutes or until squash is browned and tender, stirring once.
- Meanwhile, cook quinoa according to package directions. Toss together squash, quinoa, kale, dressing, cheese, cranberries, and pepitas in a large bowl. Sprinkle with more thyme, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
508
|
508
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 16 | 16 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 424 | 424 |
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