Healthy Quinoa Salad with Roasted Butternut Squash, Pine Nuts, Caramelized Onions and Feta cheese, with French Vinaigrette salad dressing (I used Brianna’s French Vinaigrette salad dressing – it’s excellent! and it’s gluten free!). This delicious salad is perfect for the Fall, and it’s a great way to use butternut squash a little bit differently than usual. All ingredients match one another really well, and the salad dressing is so good! I’ve been eating this for lunch for days now, and this salad keeps you full and satisfied for a long time. It’s healthy, vegetarian, gluten free, full of anti-oxidants (squash) and protein (quinoa).
First, you will need to peel the squash, slice it into 3/4 inch cubes and roast it in the oven until soft.
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Cook the quinoa, as you will need 1 and 1/2 cups of cooked quinoa:
Start assembling the salad. Combine quinoa and roasted butternut squash:
Add caramelized onions:
Right before you’re ready to serve, add the salad dressing, and top with Feta cheese and toasted pine nuts:
By the way, for dressing I highly recommend Brianna’s French Vinaigrette salad dressing. That’s what I’ve used with this salad, and it’s perfect! The dressing costs only $2.98 at Walmart. It’s all natural ingredients, it’s gluten free, no MSG. And, most importantly, it tastes so good! Or, use a similar dressing.
Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
Peel the squash and slice it into 3/4 inch cubes. You will only need 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly before adding to the salad.
In a large bowl, combine cooked quinoa, roasted butternut squash, caramelized onions, and mix with the dressing. Add the dressing only before the serving, and add as much as you want to individual portions, as both quinoa and butternut squash tend to be on a dry side, and this dressing (when generously applied) fixes this beautifully!
Top each individual serving with Feta cheese and toasted pine nuts.
Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing only before serving.