Roasted Butternut Squash, Apple & Quinoa Salad With Honey Vinaigrette

This cozy, nutrient-packed salad highlights the best of fall produce. It’s hearty yet fresh, perfect for weeknight dinners or festive special occasions. The mix of basil and dried cherries adds a bright, unexpected twist that takes every bite to the next level. It can be served with chicken, salmon, or even eggs for an extra hit of protein!

By @healthymoodsf

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 cups butternut squash
• 3 tbsp olive oil
• 1 to taste salt
• 2 cups arugula
• 1.5 cups cooked quinoa
• 0.5 cup feta cheese
• 1.5 cups apple
• 0.33 cup dried cherries
• 0.33 cup fresh basil
• 1 cup chickpeas
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 0.5 lemon lemon juice
• 1 tbsp honey
• 1 to taste salt
• 1 to taste pepper

Instructions

1. Peel and chop the butternut squash. Toss with olive oil and salt. Spread on a parchment-lined baking sheet and roast at 425°F for 25-30 minutes, flipping halfway through.
2. In a large bowl, combine arugula, roasted squash, quinoa, feta, apples, dried cherries, basil, and chickpeas.
3. Prepare the dressing by whisking together olive oil, balsamic vinegar, lemon juice, honey, salt, pepper, and garlic powder.
4. Pour the dressing over the salad, toss well, and enjoy!