If you are looking for a healthy lunch or dinner, this recipe delivers a flavorful and heart-healthy dish. Bonus: It is easy to customize for many different tastes and dietary needs. Get creative and savor the tastes of fall!
Ingredients
- 1 small butternut squash, peeled and cubed
- 5 tbsp. olive oil or avocado oil, divided
- 1 cup uncooked quinoa
- 2 cups water or low-sodium vegetable broth
- 2 cups chopped kale or any leafy green of your choice
- 1 apple or pear, cored and chopped
- ½ cup dried cranberries or raisins (optional)
- ½ cup chopped walnuts, pecans or almonds (optional)
- ¼ cup pumpkin seeds or sunflower seeds (optional)
- 2 tbsp. apple cider vinegar or lemon juice
- 1 tbsp. honey or pure maple syrup
- 1 tsp. Dijon mustard
Salt and pepper to taste
Directions
- Preheat oven to 400 degrees. Arrange the cubed butternut squash on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive or avocado oil, and season with salt and pepper. Roast for 30 to 35 minutes or until tender and golden.
- While the squash is roasting, prepare the quinoa. Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 15 minutes, or until the quinoa is soft and the liquid is absorbed. Set aside to cool.
- In a large bowl, mix the roasted butternut squash, cooled quinoa, chopped kale, chopped apple or pear, dried cranberries or raisins, chopped nuts and seeds.
- In a small bowl, whisk together the remaining oil, vinegar, honey or maple syrup, mustard, salt and pepper.
- Drizzle the dressing over the salad and toss well to combine. Or put each of the ingredients and the dressing in separate serving bowls, and everyone can customize their own meal!
Per Serving
Serves six. Each serving provides: 420 calories, 23 g total fat (3 g saturated fat, 0 g trans fat), 0 mg cholesterol, 77 mg sodium, 51 g total carbohydrate, 8 g dietary fiber, 20 g sugars, 8 g protein.
Make It Your Own!
Feel free to substitute or add other veggies, fruits, nuts, or seeds to match your preferences and dietary needs. For example, including nutrient-dense beets, Brussels sprouts, or pomegranate seeds bumps up the fall flavor. For a protein boost, toss in grilled chicken, salmon, black beans, chickpeas, or low-fat feta cheese. If you prefer a vegan dressing, replace the honey with agave syrup or use an additional splash of apple cider vinegar.