Crispy Quinoa and Butternut Squash Salad
Oct 12, 2024 12:53 PM
This Quinoa and Butternut Squash Salad delivers lots of crunch and hearty fall flavor. The quinoa is tossed in spicy chili crunch sauce and baked until crispy, offering a deliciously crunchy contrast to the fall flavors of the butternut squash, creamy green dressing, and power greens.
You guys loved my Harvest Butternut Squash Quinoa Salad, so I knew I had to make another butternut squash salad this fall — except this time we wanted to include our new obsession, CRUNCHY QUINOA! And let me tell you, the flavors and textures of this salad are total autumn heaven! If you’ve got any leftover cooked quinoa, it’s the perfect way to put it to use.
You’ll preferably need some cooked quinoa for this recipe, as it gets baked in the oven with the butternut squash to crisp it up. But you can always cook some up fresh. After that, just make the dressing and toss it all together! It’s a pretty simple recipe with a big flavor game.
Ingredients:
- 2 cups cooked quinoa, preferably cold
- ¼ cup chili crunch
- 4 cups cubed butternut squash, ~½-1 inch chunks
- 1 small white onion, chopped
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- 5 oz. power greens mix, a mix of baby kale, spinach, arugula, kale
- ½ cup golden raisins
- 4 oz. plain goat cheese
- ⅓ cup pumpkin seeds
Dressing
- ⅓ cup Greek yogurt
- 3 tablespoons mayonnaise
- 3 tablespoons fresh tarragon
- 2 green onions
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- 1 teaspoon fresh thyme leaves
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
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