Roasted Butternut Squash Quinoa Salad

This robust gluten-free salad is easy to make and makes a delicious lunch or a side. The roasted squash and roasted pepper with garlic adds a refreshing flavour to this dish and the dressing is light with a hint of maple flavour. This healthy salad is even better the next day and will keep up to 5 days refrigerated.



1 medium butternut squash (about 2 ½ lb)
2 organic red or orange bell peppers, remove seeds and cut into bite size pieces
6 garlic cloves
1 Tbsp (15 mL) extra virgin olive oil
Sea salt and gluten-free, organic coarsely ground black pepper to taste
1 ½ cups (375 mL) cooked quinoa (as per package instructions) then cooled
¼ cup (60 mL) gluten-free, organic apple cider vinegar
¼ cup (60 mL) extra virgin olive oil
¼ cup (60 mL) cold water
1 Tbsp (15 mL) pure maple syrup
½ tsp (2.5 mL) gluten-free, organic ground cumin
1 cup (250 mL) chopped organic parsley
1 medium size organic red onion, finely chopped
Sea salt and gluten-free, organic coarsely ground black pepper to taste


Preheat oven to 400 F (200 C)
Peel the squash with a potato peeler and cut into 1-inch (2.5 cm) cubes
Add squash, peppers, garlic, olive oil, salt and pepper into a bowl and toss until all ingredients are covered with oil and then place on a baking sheet lined with parchment paper and cook for 30 minutes. Then cool completely.
While the vegetables are roasting whisk together all the dressing ingredients
Place cooled roasted vegetables, quinoa and dressing in a large bowl and gently stir to combine all the ingredients. Refrigerate for 4 hours or overnight giving it a stir couple of times
Serve chilled with or without greens

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