Fall Butternut Squash Salad
Nutritional Info
- 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
View full nutritional breakdown of Fall Butternut Squash Salad calories by ingredient
Introduction
This sounds disgusting but is really delicious and very colorful. This sounds disgusting but is really delicious and very colorful.Number of Servings: 4
Ingredients
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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
Directions
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.