Warm Roasted Butternut Squash-Quinoa Salad
Wine Recommendation
Imagery Chardonnay
Ingredients
- 1 cup peeled, cubed butternut squash
- 1 shallot, sliced
- 2 Tbsp olive oil, divided
- 3 sprigs fresh thyme
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ cup quinoa
- 2 cups thinly sliced lacinato kale
- ⅓ cup crumbled goat cheese
- ¼ cup sweetened dried cranberries
- ¼ cup roasted, salted pepitas
- 2 tsp balsamic glaze
Instructions
- Preheat oven to 425°F. Toss together squash, shallot, 1 Tbsp oil, and thyme 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 roasted squash, quinoa, kale, cheese, cranberries, and pepitas in a large bowl. Sprinkle with more thyme, if desired.
- Drizzle with 1 Tbsp oil and balsamic glaze.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
599
|
599
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 19 | 19 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 440 | 440 |
| T. Sugs (g) | 19 | 19 |
| A. Sugs (g) | 14 | 14 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
