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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Butternut Squash, Goat Cheese & Cranberry Quinoa Salad

Butternut Squash, Goat Cheese & Cranberry Quinoa Salad

Published: Nov 26, 2013 by Wendy Polisi Modified: May 1, 2020 · 590 words. · About 3 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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This Butternut Squash, Goat Cheese & Cranberry Quinoa Salad is an easy to make vegetarian quinoa salad that makes the perfect fall and winter lunch!

Butternut Squash, Goat Cheese & Cranberry Quinoa Salad - WendyPolisi.com
Hey Cooking Quinoa readers! My name is Monica and I blog over at Mocha and Moccasins. I’m thrilled to share one of my favorite fall quinoa recipes with you today. But just before we begin, allow me introduce myself. I’m a 20 year old gal who’s obsessed with great food, from sweet treats to healthy dishes, you can find a bit of both on my blog. I also blog about fashion, beauty and everyday things I love. If you love roasted butternut squash, sweet dried cranberries, and tangy goat cheese, you’ll love this recipe I’ve created for you today.

Let’s talk fall flavors: squash, pumpkin, turkey, sage, cranberry, apple... Fall is hands-down my favorite time of the year for food (well, after chocolate feasts around Christmas time, but that’s a given). This dish is a pleasant combination of many of the above flavors and it takes less than half an hour to prepare.

Start by peeling and cutting up your butternut squash into small pieces. After you add extra virgin olive oil, sage, salt and pepper (to taste), you’re ready to roast for 15 minutes, making sure to flip halfway through. While the squash roasts, go ahead and prepare your quinoa. By now we should all be quinoa cooking experts, right? It’s a simple 2:1 ratio of water to quinoa that you bring to a boil (detailed directions below). Now that we have our squash and quinoa cooking away, it’s time to roast the pepitas on a pan, just for a few minutes until they have slightly browned on each side.

Slice the cranberries, cut the goat cheese into chunks and you’re ready to assemble once the squash and quinoa are done. Finally, finish off with a pinch of two of salt and pepper to taste and a squeeze of lemon juice for a citrus tang to tie all of the flavors together.

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5 from 1 vote

Butternut Squash, Goat Cheese & Cranberry Quinoa Salad

This Butternut Squash, Goat Cheese & Cranberry Quinoa Salad is an easy to make vegetarian quinoa salad that makes the perfect fall and winter lunch!
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Gluten Free, Quinoa
Servings: 4
Calories: 241kcal
Author: Monica

Ingredients

  • Butternut Squash
  • ½ butternut squash
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried sage
  • pinch salt and pepper to taste
  • Quinoa:
  • ¾ cup quinoa
  • 1 ½ cups water
  • Add-ins:
  • 2 tablespoon pepitas pumpkin seeds
  • ⅓ cup cranberries
  • 2 tablespoons goat cheese I used herbed
  • Salt and pepper to taste
  • 1 teaspoon lemon juice
US Customary - Metric

Instructions

  • Butternut Squash: Preheat oven to 425F. Peel and seed butternut squash. Cut into small chunks of similar size for even cooking. In a medium sized bowl, mix with extra virgin olive oil, sage, salt and pepper. Once the oven temperature is ready, roast the squash for 8 - 10 minutes. Toss. Roast for an additional 5 – 8 minutes until toasted brown. Set aside.
  • Quinoa: Rinse quinoa under cold water. Add to small saucepan, along with water and bring to a boil. Set heat on low and allow the quinoa to simmer, covered, for 15-20 minutes (until all liquid has been absorbed). Remove from heat and fluff with a fork. Set aside to cool down.
  • Add-ins: Set small pan on high/medium heat. Toast the pepitas for approximately 2-3 minutes, or until they are toasted brown. Stir them around to avoid burning.
  • Chop up the cranberries and goat cheese.
  • Once your quinoa has cooled down, add the butternut squash, goat cheese, cranberries and toasted pepitas. Add the lemon juice and salt and pepper to taste.

Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 549mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10040IU | Vitamin C: 21.3mg | Calcium: 70mg | Iron: 2.7mg

 

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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Shannon Graham

    January 05, 2018 at 10:54 pm

    5 stars
    This is a delicious combination of flavors!

    Reply
  2. Donnalee Jost

    April 28, 2018 at 7:26 pm

    I am a big fan of yours!!
    I have made many of your recipes, there hasn't
    been one I didn't enjoy. Yours are healthy and delicious.
    I am almost 68 yrs young & still cook for myself, because I enjoy cooking & creating. Also when I cook I know exactly what is in my food.
    Like you I had a late life princess? really a miracle baby and she has helped keep me young all these years. God bless you and your family.
    I would rate all your recipes that I have made as *****
    5 star!!!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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