Fall Butternut Squash Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small butternut squash, peeled, seeded, and chopped into 1" cubes1 medium onion, sliced thinly2 tablespoons extra virgin olive oilsea salt to taste1/2 cup dried cranberries2 cups prepared quinoa1 can garbanzo beans, drained and rinsed2 1/2 tablespoons apple cider vinegar2 1/2 tablespoons balsamic vinegar1 teaspoon dried thyme1/4 teaspoon dried ginger1/4 teaspoon dry mustardparmesan cheese to taste
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 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRSJACINTHE.
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 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRSJACINTHE.
Nutritional Info 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
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