My friend Patti, is gluten intolerant and has been trying to eat vegan for the last few weeks. The poor girl has food allergies and she is trying to get a handle on what her triggers are, hence the limited diet right now. I knew I wanted to make a dish for our Sunday brunch that she could eat, but that would also fill her up, taste good and have some protein in it. I settled on a roasted butternut squash quinoa salad.
It really turned out better than I expected. The flavors and colors were amazing!
Roasted Butternut Squash Quinoa Salad
1 Butternut Squash, Peeled and Diced
6 T Olive Oil, Divided
2 Cups Quinoa
4 Cups Vegetable Stock
6 T White Wine Vinegar
Salt and Pepper to Taste
1 Cup Roasted Pumpkin Seeds
1 Cup Dried Cranberries
6 oz Baby Greens (I used kale, spinach, and chard)
Toss the butternut squash with 3 T olive oil, season with salt and pepper, transfer to a baking sheet and bake at 375 degrees for 30 minutes, stirring halfway through the cooking time. While this is cooking whisk together the remaining 3T oil and vinegar, season with salt and pepper. In a pan, cook quinoa according to package directions, using vegetable stock instead of water.
In a large bowl, combine greens and dressing, add pumpkin seeds and cranberries. When quinoa and squash are cooked, add to the bowl, tossing to mix. Serve warm or room temperature.
I bought some crumbled goat cheese to add to the dish and ended up forgetting it in the fridge. It really didn’t need any more flavor, I really liked how it turned out and it was such a healthy dish! This is a great dish to serve on Thanksgiving if you have any vegetarians and/or vegans for dinner. Quinoa is considered a complete protein and with the addition of the greens, nuts, cranberries, and squash, you have everything you need in one dish AND it tastes great to boot!