Get ready to tantalize your taste buds with a recipe that's about to become your new autumn obsession! This Honeynut Squash and Quinoa Salad isn't just another healthy dish - it's a culinary masterpiece that combines the sweet, nutty flavors of roasted honeynut squash with protein-packed quinoa and a zesty apple cider vinaigrette. Perfect for those looking to elevate their meal game with a dish that's both nutritious and incredibly delicious, this recipe promises to transform your perception of salads from boring to absolutely extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 honeynut squash, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Carefully peel the honeynut squash using a sharp vegetable peeler. Cut the squash into uniform 1/2-inch cubes, ensuring even sizing for consistent roasting.
- Spread the diced squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then season generously with salt and pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 20-25 minutes, stirring halfway through, until edges are golden brown and squash is tender.
- While squash roasts, rinse quinoa thoroughly in a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
- For the vinaigrette, whisk together apple cider vinegar, remaining olive oil, salt, and pepper in a small bowl.
- In a large mixing bowl, combine roasted squash, cooked quinoa, dried cranberries, and chopped pecans.
- Drizzle the prepared vinaigrette over the salad and gently toss to combine all ingredients.
- Sprinkle crumbled feta cheese over the top just before serving. Serve warm or at room temperature.
Tips
- Squash Selection: Choose a honeynut squash that feels heavy for its size and has a deep, uniform color - this ensures maximum flavor and sweetness.
- Roasting Perfection: Cut squash cubes as uniformly as possible to ensure even roasting. Don't overcrowd the baking sheet to achieve those perfect golden-brown edges.
- Quinoa Hack: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Make-Ahead Friendly: This salad can be prepared in advance and tastes even better after the flavors have melded together. Store the components separately and combine just before serving.
- Customize Your Creation: Feel free to swap pecans for walnuts or add some fresh herbs like chopped parsley or thyme for extra depth of flavor.
- Serving Suggestion: This salad is delightful both warm and at room temperature, making it perfect for meal prep or potluck gatherings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: g
Cholesterol: 10mg
