Roasted Butternut Squash Salad

Roasted butternut squash, quinoa, chopped pecans, dried cranberries, arugula in a blue salad bowl.

This roasted butternut squash salad with quinoa and arugula is the perfect cold-weather salad! Hearty and filling and perfect for meal prep.

Course Salad

Cuisine International

Keyword butternut squash salad

Prep Time 15

Cook Time 35

Total Time 1 50

Servings people

Calories 501kcal

Ingredients

2 lbs butternut squash
1/2 Tbsp avocado oil
1 cup quinoa
5 oz arugula
1/4 cup dried cranberries
1/3 cup chopped pecans
1/4 cup olive oil
1 Tbsp balsamic vinegar
1 clementine juice only
3 sage leaves
sea salt
pepper

Instructions

Preheat oven to 400F (200C). Add your baking sheet dry to the oven to preheat as well.
Peel and deseed butternut squash and cut into 1/2" (1 cm) dice. Add to a shallow bowl, drizzle with avocado oil and season with sea salt and pepper. Mix with your hands, then lay out in an even layer on the hot baking sheet and roast for 40 minutes or until golden. Give a quick stir half way.
Cook quinoa in the Instant Pot or a regular pot. Here are instructions on how to cook quinoa.
Add arugula to a large salad bowl. Add cooled-down roasted butternut squash cubes, cooled-down quinoa, chopped pecans, and dried cranberries.
Prepare the dressing by adding olive oil, balsamic vinegar, juice of clementine, chopped sage leaves, sea salt, and pepper to a sealable container and shake to combine.
Drizzle dressing over salad, toss, and enjoy!
For meal prep: Add 1-2 Tbsp dressing to the bottom of a tall jar, then butternut squash, quinoa, pecans, cranberries, and top with arugula. Make sure arugula doesn't touch the dressing to avoid from getting soggy. Store in the refrigerator for up to 3 days.

Video

Nutrition

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