Quinoa Cranberry & Butternut Squash Salad

18 55 635
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 4
Quinoa Cranberry & Butternut Squash Salad
Health Highlights


3 cup Butternut squash (chopped)
1 tbsp Coconut oil (melted)
1 cup Quinoa, uncooked
1 1/2 cup Water
1/3 cup Cranberries, dried
1/3 cup shredded Red cabbage
1/4 cup Basil, fresh (microgreens)
3 tbsp Pumpkin seeds (pepitas)
1 avocado(s) Avocado
1 pinch Himalayan sea salt
1 dash Black pepper
1/2 cup Extra virgin olive oil (honey balsamic vinaigrette)
1/4 cup Balsamic vinegar (honey balsamic vinaigrette)
1 tsp Honey, raw (or unpasteurized wildflower honey, honey balsamic vinaigrette)
1 tsp Dijon mustard (honey balsamic vinaigrette)
1 clove(s) Garlic (minced, honey balsamic vinaigrette)
1 pinch Himalayan sea salt (honey balsamic vinaigrette)
1 dash Black pepper (honey balsamic vinaigrette)


1. Preheat the oven to 400°F.

2. In a large bowl, toss the chopped butternut squash with melted coconut oil. Season with salt and pepper, to taste. Arrange in a single layer on a baking sheet and roast for 20-25 minutes or until squash is fork tender and lightly browned.

3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium pot. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.

4. To assemble the salad, add quinoa to a large bowl and fluff with a fork, then add in roasted squash, cranberries, red cabbage and pumpkin seeds. Combine the vinaigrette ingredients and pour over the salad, mix until well combined. Season with salt and pepper, fold in the basil microgreens and either enjoy warm, or chill in the refrigerator for couple hours.

5. Top with avocado slices and enjoy!

Nutrition Facts

Per Portion

Calories 635
Calories from fat 384
Calories from saturated fat 75
Total Fat 43 g
Saturated Fat 8.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 26.4 g
Cholesterol 0
Sodium 122 mg
Potassium 952 mg
Total Carbohydrate 58 g
Dietary Fiber 9.9 g
Sugars 13.8 g
Protein 9.3 g

Dietary servings

Per Portion

Fruit 0.3
Grain 2.1
Meat Alternative 0.1
Vegetables 2.0

Energy sources


Meal Type(s)