Quinoa and Butternut Squash Salad with Bacon, Feta, and Pine Nuts
Healthy Quinoa Salad with Bacon, Roasted Butternut Squash, Caramelized Onions and Feta cheese, with French Vinaigrette salad dressing. You can also top the salad with pine nuts (optional but delicious!) Healthy, gluten free, packed with anti-oxidants (squash) and protein (quinoa)!
Keyword butternut squash salad, quinoa salad
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
1 ½cupsquinoa, cooked
½butternut squash, medium size
6stripsbacon, cooked and chopped
½cupFrench Vinaigrette salad dressing
¼cuppine nuts, toasted (OPTIONAL)
How to roast butternut squash:
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 ¾ inch cubes. You will only need ½ 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, chopped and cooked bacon, and mix with the dressing.
Add the dressing only before 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 (OPTIONAL).
Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing only before serving.