Cranberry Squash Quinoa Salad
This cranberry squash quinoa salad is a delicious fall side dish.
Cost $.82 per serving
- 1 lb delicata squash or other winter squash
- 2 tbs olive oil divided
- 1 1/2 cups dry quinoa
- 1 tbs balsamic vinegar
- 3/4 cup cranberry sauce (homemade or store-bought)
- salt to taste
- 1 tbs snipped chives for garnish
Preheat the oven to 375 degrees.
Cut the squash in half lengthwise and remove the seeds. Peel the squash and cut it into 1/4-inch thick slices. Place the squash in a roasting dish and pour 1 tablespoon of olive oil over it. Sprinkle with salt, then place the pan in the oven. Roast for 10 to 15 minutes, or until the squash is tender. Different types of winter squash will take longer than this.
Cook the quinoa according to the package directions. Different varieties require different cook times, but it’s typically 15 to 20 minutes.
Pour the remaining tablespoon of olive oil and the balsamic vinegar over the warm quinoa. Stir in the cranberry sauce. Taste and sprinkle with salt if needed. Gently add the squash, and garnish with chives. Serve warm or at room temperature.
Calories: 279kcal | Carbohydrates: 48g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 513mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1070IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 2mg