Description
A cozy vegetarian bowl featuring roasted butternut squash, fluffy quinoa, kale, cranberries, and toasted pecans tossed in a maple Dijon dressing nourishing and full of fall flavor.
Ingredients
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper, to taste
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups chopped kale
1/4 cup dried cranberries
1/4 cup toasted pecans
2 tbsp crumbled feta (optional)
Maple Dijon Dressing:
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and golden.
3. Meanwhile, cook quinoa in vegetable broth according to package directions. Fluff with a fork.
4. In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, vinegar, salt, and pepper.
5. Add warm quinoa, roasted squash, kale, cranberries, and pecans to the bowl. Toss gently to coat in the dressing.
6. Top with feta if desired and serve warm or at room temperature.
Notes
Add roasted chickpeas for extra protein.
Substitute kale with spinach for a milder green.
This salad keeps well in the fridge for up to 4 days — great for meal prep.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasted + Tossed
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 9g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: butternut squash quinoa, fall bowl, cozy vegetarian recipe, healthy dinner