Vegetarian

Fall Butternut Squash Salad is for Dinner.

Fall Butternut Squash Salad takes 10 minutes to prepare.

Fall Butternut Squash Salad takes 30 minutes to cook.

Fall Butternut Squash Salad makes 4 servings.

The ingredients for Fall Butternut Squash Salad are:

1 small butternut squash, peeled, seeded, and chopped into 1" cubes
1 medium onion, sliced thinly
2 tablespoons extra virgin olive oil
sea salt to taste
1/2 cup dried cranberries
2 cups prepared quinoa
1 can garbanzo beans, drained and rinsed
2 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1/4 teaspoon dried ginger
1/4 teaspoon dry mustard
parmesan cheese to taste

Here is how you make Fall Butternut Squash Salad:

Preheat oven to 425.Place butternut squash and onion slices on baking sheet. Drizzle with EVOO and sprinkle with sea salt. Toss or stir to coat evenly.Bake for 30 minutes.Pour hot water over cranberries to allow to plump for this 30 minutes.Mix quinoa, garbanzo beans, vinegars, and spices in large bowl and allow to sit for 30 minutes.Allow vegetables to cool for 5 minutes, then add to bowl and stir. Drain cranberries, add, and stir.Serve warm or cold. Sprinkle with parmesan cheese to taste.Serving Size: Makes 4 meal-size servings or 8 side-dish servingsNumber of Servings: 4Recipe submitted by SparkPeople user MRSJACINTHE.

The nutritional information for Fall Butternut Squash Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 456.7

• Total Fat: 12.1 g
• Cholesterol: 2.4 mg
• Sodium: 335.8 mg
• Total Carbs: 78.5 g
• Dietary Fiber: 11.4 g
• Protein: 13.0 g

The dietary needs meet for Fall Butternut Squash Salad is Vegetarian