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Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette
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Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette

Created by Marie at Citronlimette.com Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette is a delicious dish that incorporates Ancient Harvest grains, and fresh butternut squash.

Ingredients

  • 1 cup cooked Ancient Harvest™ Harmony Blend quinoa
  • 1 (1 ½-pound) butternut squash, peeled and diced into ¾-inch cubes
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • Kosher salt and freshly ground black pepper
  • ¼ cup dried cranberries
  • ½ cup pecans, toasted
  • Apple Cider Vinaigrette Dressing
  • ½ cup apple cider
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons minced shallots
  • 1 clove garlic minced
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon Dijon mustard
  • ⅓ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Directions

  1. Preheat the oven to 400°F.
  2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper, and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
  3. While the squash is roasting, combine the apple cider, vinegar, shallots, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.
  4. In a large salad bowl, add the roasted squash, cooked quinoa, pecans, and cranberries. Spoon just enough vinaigrette over the quinoa to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Servings: 4