Butternut Squash Quinoa Salad

How to Make Butternut Squash Quinoa Salad

1. Preheat oven and prep squash

   Preheat your oven to 400°F and line a large sheet pan with parchment paper, if you like easier cleanup.

   Peel the butternut squash, remove the seeds, and cut it into small, even 1/2-inch cubes for quick roasting.

2. Season and roast the squash

   In a large bowl, toss the squash cubes with 2 tablespoons olive oil, salt, pepper, and smoked paprika.

   Spread the squash in a single layer on the sheet pan and roast for 20 to 25 minutes, stirring once.

   The squash is ready when the edges are browned and the centers are tender when pierced with a fork.

3. Rinse and cook the quinoa

   Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness, then drain well.

   Combine the rinsed quinoa, vegetable broth, and bouillon powder in a medium saucepan and bring to a gentle boil.

   Reduce the heat to low, cover, and simmer for about 15 minutes, until the liquid is absorbed.

   Turn off the heat and let the quinoa sit, covered, for 5 minutes to steam and become fluffy.

4. Whisk the maple Dijon dressing

   In a bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper.

   Taste and adjust the seasoning with a pinch more salt, pepper, or vinegar, if you like extra brightness.

5. Cool the quinoa slightly

   Fluff the cooked quinoa with a fork, then spread it in a wide bowl so it cools to warm.

   You want the grains just warm, not steaming hot, so the salad does not wilt or get mushy.

6. Assemble the salad

   Add the roasted squash, warm quinoa, and chopped parsley to a large mixing bowl.

   Pour the dressing over the top and gently toss until everything is evenly coated and the flavors are combined.

   Taste and add a little more salt, pepper, or vinegar if the salad needs a brighter or bolder flavor.