Roasted Butternut Squash and Quinoa Salad
As a food critic and lover of literature, I often find myself drawn to dishes with rich histories and intriguing origins. The Roasted Butternut Squash and Quinoa Salad is one such dish that never fails to captivate both my taste buds and my imagination.
Legend has it that this salad was inspired by an ancient recipe found in the forgotten writings of a renowned Greek philosopher. The combination of sweet roasted butternut squash, nutty quinoa, and a delightful medley of herbs and spices creates a harmony of flavors that can transport you to a different time and place.
Whether it’s the vibrant colors that remind me of the changing autumn leaves or the heartwarming aroma that fills my kitchen, this salad holds a special place in my culinary repertoire. Join me on this gastronomic journey as we uncover the secrets of this timeless dish.
Ingredients:
- 1 butternut squash
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat the oven to 425°F (220°C).
- Prepare the butternut squash by peeling it, removing the seeds, and cutting it into small cubes.
- Place the butternut squash cubes on a baking sheet and drizzle with olive oil and maple syrup. Sprinkle with cinnamon, nutmeg, paprika, salt, and pepper. Toss well to evenly coat the cubes.
- Roast the butternut squash in the preheated oven for about 25-30 minutes until golden and tender, flipping halfway through.
- Cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and set aside to cool slightly.
- In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, chopped pecans, crumbled feta cheese, and chopped fresh parsley.
- Toss all the ingredients gently to combine.
- Season with salt and pepper to taste.
- Serve the salad at room temperature or chilled. It can be enjoyed as a standalone meal or as a side dish.
Tips and Variations:
- Customize: Feel free to add your own twist to this salad by incorporating other seasonal vegetables such as roasted Brussels sprouts or kale.
- Dressing: If desired, you can toss the salad with a simple vinaigrette made with olive oil, lemon juice, and honey.
- Protein boost: To make this salad more filling, you can add grilled chicken, roasted chickpeas, or toasted almonds as a protein source.
- Make ahead: You can roast the butternut squash and cook the quinoa in advance to save time. Simply store them separately in airtight containers in the refrigerator until ready to use.
Nutritional Facts:
| Amount Per Serving | |
|---|---|
| Calories | 250 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 150mg |
| Total Carbohydrate | 32g |
| Dietary Fiber | 5g |
| Total Sugars | 9g |
| Protein | 6g |
Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.
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