Vegetarian

BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD is for Salad.

BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD takes 15 minutes to prepare.

BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD takes 25 minutes to cook.

BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD makes 4 servings.

The ingredients for BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD are:

12 tbsp Skinnygirl balsamic
3 cup, cubes Butternut Squash
1 tbsp Extra Virgin Olive Oil
1 cup Nature's Earthly Choice Quinoa - 1/4 cup dry 1/2 cup cooked
1.5 cup (8 fl oz) Water, tap
0.33 cup Cranberries, dried, sweetened (craisins)
.3 cup Red Onion ( chopped ) (by LAKEVIEW2SEE)
salt and pepper

Here is how you make BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD:

Preheat the oven to 400F.Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.Balsamic VinaigretteWhisk all the ingredients in a small bowl until combined. Season with salt and pepper.Serving Size: 4 servings Number of Servings: 4Recipe submitted by SparkPeople user CATCORPSE.

The nutritional information for BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 219.3

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 144.3 mg
• Total Carbs: 41.4 g
• Dietary Fiber: 6.6 g
• Protein: 4.4 g

The dietary needs meet for BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD is Vegetarian