Quinoa Butternut Squash Salad with Maple Tahini Dressing

For a hearty salad that never fails to delight, Quinoa Butternut Squash Salad is always a hit. It is a delightful combination of nutty quinoa, caramelized butternut squash, and a bright maple tahini dressing that is as delicious as it is satisfying. This quick, nutritious dish is perfect for busy weeknights and offers a welcome change from typical fare.

Course Main Course

Cuisine Quinoa

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 387kcal

Author Wendy Polisi

Ingredients

Roasted Butternut Squash

5 tablespoons olive oil divided
2 pound butternut squash peeled, seeded and diced
¼ teaspoon chipotle chili powder
1 teaspoon sea salt
½ teaspoon fresh ground black pepper

Dressing

1 tablespoon tahini
1 tablespoon maple syrup
1 teaspoon lemon zest
¼ cup lemon juice
4 cloves garlic minced

Salad

3 cups cooked quinoa
4 cups baby kale or spinach
¼ cup dried cranberries or raisins
3 ounces feta crumbled (or nut cheese)

US Customary - Metric

Instructions

Preheat oven to 420 degrees. Toss squash with 1 tablespoon of oil and toss with chipotle powder, salt and pepper. Bake for 45 minutes, stirring occasionally, until tender. Allow to cool slightly.
Make dressing by combining remaining ¼ cup oil, tahini, maple syrup, lemon zest, lemon juice and garlic in a small bowl.
In a large bowl combine squash, quinoa, kale and cranberries. Toss with dressing and top with feta.

Nutrition