loveandlemons
butternut squash & tart cherry quinoa
My #1 favorite healthy & hearty fall salad with butternut squash, tart cherries and a savory apple cider sage dressing. Gluten free.
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
Cook quinoa - rinse ½ cup quinoa then transfer to a small pot and toast the quinoa for a few minutes (basically until it’s dry again) over medium heat. Add just over 1 cup of water, cover and bring to a boil then reduce to simmer. Simmer for ⏱️ 15 minutes, then turn heat off and let it sit (covered) for 15 more minutes. Check at some point before the end to make sure it’s not burning - if is starting to - stir in a little more water and probably reduce heat. (Note that I usually cook double this amount and save some for later). Set quinoa aside until ready to use.
3
While your quinoa is cooking, roast your butternut squash. (remove the guts of the butternut squash (save the seeds to toast for later if you want). Peel and slice into 1-inch cubes. Toss with a bit of olive oil, salt & pepper and bake for ⏱️ 25-30 minutes or until golden brown, flipping halfway through.
olive oil2 tablespoonssalt & pepper
4
In a small saucepan, gently heat olive oil (it has a low smoke point so you don’t want to heat it too much. If you’re concerned about this use grape seed oil instead). Add the sage and stir until fragrant (⏱️ 30 seconds or so - just until the sage is not raw). Turn off heat and add apple cider vinegar, cinnamon, honey, salt & pepper.
olive oil2 tablespoonsapple cider vinegar1 tablespoonhoney (vegan sub: maple syrup)1 teaspoonsalt & pepper
5
Assemble all salad ingredients together and toss with as much dressing as you like. Taste and adjust seasonings.
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