This quinoa salad is bursting with fall flavors, perfect for Thanksgiving or any fall meal.
Author: Sara @ Mom Endeavors
1small/medium butternut squashpeeled & cubed into bite-sized chunks
1/2medium sweet oniondiced
2small Honeycrisp applesdiced
2CupsSwanson Chicken Broth
4TBSPPure Maple Syrup
2TBSPapple cider vinegar
salt & pepper to taste
Preheat oven to 400 degrees.
Rinse, peel, de-seed, and cube the butternut squash. Dice the onion. Spread cubes & onion on a foil-lined baking sheet.
In a small bowl, combine melted butter, 2 TBSP maple syrup and 1 tsp cinnamon. Brush that mixture over the squash and onions. Sprinkle with a bit of salt & pepper if desired. Roast for about 25 minutes.
While the squash is roasting, cook quinoa according to package directions (using the chicken broth instead of water).
Dice the apples and once the squash has cooked for about 15 minutes, add the apples to the squash & onions (the house will smell amazing at this point) and return to the oven.
While everything cooks, chop up the pecans and prepare the dressing.
In a bowl, combine olive oil, the rest of the maple syrup, vinegar cinnamon, nutmeg, and ginger (along with a pinch of salt & pepper). Stir until well combined and set aside to use as a dressing.
To assemble the salad, combine the quinoa, squash, onions, apples, cranberries, and pecans in a serving bowl. Toss with the prepared dressing.
Serve warm and enjoy!
*The squash in this is not overly sweet at all. If you'd like to up the sweetness, you could add more maple syrup or a couple tablespoons of brown sugar.
Recipe courtesy of MomEndeavors.com. Please visit Mom Endeavors for recipe updates and additional tips!