Ingredients
- Quinoa, uncooked: 1 cup
- Water: 2 cups
- Butternut Squash, diced: 2 cups
- Dried Cranberries: 1/2 cup
- Pecans, chopped: 1/2 cup
- Feta Cheese, crumbled: 1/4 cup
- Apple Cider Vinegar: 2 tablespoons
- Olive Oil: 3 tablespoons
Instructions
- Step 1: Rinse the quinoa in a fine-mesh sieve under cold water. Combine the rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and let cool.
- Step 2: While the quinoa is cooking, preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Step 3: In a small bowl, whisk together the apple cider vinegar, remaining 2 tablespoons of olive oil, salt, and pepper to create the vinaigrette.
- Step 4: In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and pecans.
- Step 5: Pour the vinaigrette over the salad and toss gently to combine.
- Step 6: Sprinkle the feta cheese over the salad before serving. Serve warm or at room temperature.
Notes
- To prevent the salad from drying out, store it in an airtight container in the refrigerator for up to 3 days.
- Gently warm individual portions in the microwave or a skillet over low heat, adding a splash of water if needed, to avoid overcooking the feta.
- Try serving this salad over a bed of baby spinach or mixed greens for added freshness and a vibrant presentation.
- For a richer flavor, toast the pecans in a dry skillet over medium heat for a few minutes until fragrant before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American