Roasted Butternut Squash Quinoa Salad

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Average Rating: 4.5 | Rated By: 3 users

This robust gluten-free salad is simple to make and makes a delicious lunch or a side. The squash and bell peppers are roasted with garlic and then combined with quinoa and seasoned with a light dressing. This healthy salad is even better the next day and will keep up to 5 days when refrigerated.

 

Ingredients

  • 1 medium butternut squash (about 2 ½ lb)
  • 2 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 GF coarsely ground black pepper to taste
  • 1 ½ cups (375 mL) cooked cooled quinoa
  • SALAD DRESSING
  • ¼ cup (60 mL) 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) GF ground cumin
  • 1 cup (250 mL) chopped fresh parsley
  • 1 medium size red onion, finely chopped
  • Sea salt and GF coarsely ground black pepper to taste
  • Instructions

  • 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 well coated. Place on a baking sheet lined with parchment paper and roast for 20 minutes, or until the squash is tender. Then cool completely.
  • While the vegetables are roasting whisk together all the salad dressing ingredients
  • Place cooled roasted vegetables, quinoa and salad dressing into a large bowl and gently stir until well combined. Cover and refrigerate for 4 hours or overnight. Gently stir just before serving
  • Serve chilled with or without greens


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