Roasted Butternut Squash Quinoa Salad with Creamy Ginger Dressing

A delightful and healthy salad featuring roasted butternut squash, quinoa, dried cranberries, and a creamy ginger dressing. Perfect as a side or a light main dish.

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 medium butternut squash peeled and diced
• 2 tablespoons olive oil
• 0 salt to taste
• 0 black pepper to taste
• 1 cup quinoa rinsed
• 2 cups vegetable broth or water
• 0.25 cup plain Greek yogurt or dairy-free yogurt
• 2 tablespoons tahini or nut butter
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh ginger grated
• 1 tablespoon honey or maple syrup for vegan
• 0 salt to taste
• 0 black pepper to taste
• 0 water as needed for thinning
• 0.5 cup dried cranberries or raisins
• 0.5 cup pecans or walnuts, chopped and toasted
• 0.25 cup red onion finely chopped
• 2 cups baby spinach or kale
• 0.25 cup feta cheese crumbled, optional
• 0 fresh herbs e.g., parsley or cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
3. Roast for about 25-30 minutes, or until tender and lightly browned, stirring halfway through.
4. While the squash is roasting, bring 2 cups of vegetable broth or water to a boil in a saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
5. In a small bowl, whisk together Greek yogurt, tahini, apple cider vinegar, grated ginger, honey, salt, and pepper. Add water, a little at a time, until the dressing reaches your desired consistency.
6. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted nuts, chopped red onion, and baby spinach or kale. Toss gently to combine.
7. Drizzle the creamy ginger dressing over the salad and toss until everything is well coated. Adjust seasoning as needed.
8. Top with crumbled feta cheese and fresh herbs if desired. Serve immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld.