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Quinoa salad with honeynut squash
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Quinoa salad with honeynut squash
Cook Time
45 mins
 

looking for a fall inspired salad or entree with plenty of warm spices ? This hearty salad can be served as an entree of side salad.

Course: Main Course, Salads & Sides
Cuisine: Gluten Free
Servings: 6
Ingredients
  • 2 each honeynut squash, small peeled, seeds removed and cut into medium dice
  • 1 tablespoon coconut oil or olive oil
  • 2 teaspoon cumin, ground
  • 1 teaspoon cinnamon, ground
  • pinch nutmeg, ground
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 3 cups quinoa, cooked
  • 4 each scallions minced, (white and green part)
  • 2 each pears, bartlet, ripe cut into small dice
  • 1/2 cup walnuts, chopped
Dressing
  • 1/3 cup olive oil
  • 3 Tablespoons aged balsamic vinegar
  • 2 cloves garlic, pressed
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup parsley, leaves and stems chopped
Optional additions
  • 1/2 cup feta cheese, crumbled
Instructions

  1. Preheat oven to 400 degrees. LIne sheet pan with parchment paper and set aside.

  2. Peel and dice honeynut squash and place in a bowl. Add olive oil , cumin, cinnamon, nutmeg, salt and chili powder, toss to combine. Place seasoned squash on prepared sheet pan in a single layer. Bake for 20-30 minutes until squash is tender and slightly crispy on the outside. Turn squash 1 time during cooking to ensure even browning.

  3. Remove squash from oven and set aside. Place cooked quinoa, scallions, pears and walnuts into a medium sized mixing bowl. Add squash to bowl and toss gently.

  4. To prepare dressing, place olive oil, balsamic vinegar, garlic, dijon and salt into a small blender and blend until emulsified. Taste and adjust as needed.

  5. Pour dressing over quinoa mixture and add freshly chopped parsley leaves and stems, stir to combine, taste and adjust seasonings as needed. Top with crumbled feta cheese if adding.