Warm Roasted Butternut Squash-Quinoa Salad
Honey-Ricotta Crispbread
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 3 cups peeled, cubed butternut squash
- 2 shallots, sliced
- 5 Tbsp olive oil, divided
- 8 sprigs fresh thyme
- ¾ tsp kosher salt
- ¾ tsp pepper
- 1½ cups quinoa
- 1 bunch lacinato kale, thinly sliced
- 1 (4-oz) pkg crumbled goat cheese
- ½ cup sweetened dried cranberries
- ½ cup roasted, salted pepitas
- 2 Tbsp balsamic glaze
Instructions
- Preheat oven to 425°F. Toss together squash, shallots, 3 Tbsp oil, and thyme sprigs on a rimmed baking sheet. Spread in a single layer; sprinkle with salt and pepper. Bake 20 to 25 minutes or until squash is browned and tender, stirring once.
- Meanwhile, cook quinoa according to package directions. Toss together squash, quinoa, kale, cheese, cranberries, and pumpkin seeds in a large bowl. Sprinkle with more thyme, if desired.
- Drizzle quinoa with 2 Tbsp oil and balsamic glaze.
Side Dish Ingredients
- ¾ cup whole-milk ricotta cheese
- 6 slices multigrain crispbread
- 2 Tbsp honey
- 1 Tbsp chopped fresh rosemary
Side Dish Instructions
- Spread cheese on each crispbread slice; drizzle with honey, and sprinkle with rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
454
|
111
|
565
|
| Fat (g) | 22 | 4 | 26 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 13 | 6 | 19 |
| Carb (g) | 56 | 15 | 71 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 455 | 91 | 546 |
| T. Sugs (g) | 16 | 6 | 22 |
| A. Sugs (g) | 11 | 6 | 17 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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