Description
This Butternut Squash Quinoa Salad combines tender roasted butternut squash, fluffy quinoa, smoky smoked turkey bacon, fresh greens, and vibrant veggies, all tossed in a tangy apple cider vinegar dressing (natural). Bright, flavorful, and protein-packed, this wholesome salad is perfect for a refreshing meal any time of year.
Ingredients
Scale
Vegetables and Greens
- 1 medium butternut squash, peeled and cubed
- 2 cups baby spinach or arugula
- 1 red bell pepper, chopped
- 3 scallions, sliced
Grains and Protein
- 1 cup quinoa, rinsed
- 4 slices smoked turkey bacon
Fruits and Nuts
- 1/2 cup pomegranate seeds
- 1/3 cup toasted walnuts or pecans
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 3 tablespoons olive oil
- 1 tablespoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt and pepper to taste
Herbs and Seasoning
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Cook the Quinoa: Rinse 1 cup quinoa under cold water. Cook in 2 cups water or vegetable broth until fluffy and water is absorbed, about 15 minutes. Fluff with a fork and let cool slightly.
- Prepare the Smoked Turkey Bacon: Cook smoked turkey bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
- Make the Dressing: Whisk together apple cider vinegar (natural), olive oil, maple syrup (natural), Dijon mustard (natural), salt, and pepper in a small bowl until smooth and well combined.
- Assemble the Salad: In a large bowl, combine roasted butternut squash, cooked quinoa, smoked turkey bacon, baby spinach or arugula, chopped red bell pepper, scallions, pomegranate seeds, and toasted walnuts. Drizzle dressing over and toss gently to coat evenly. Garnish with fresh chopped herbs.
Notes
- Cut squash pieces uniformly for even roasting and caramelization.
- Fluff quinoa with a fork after cooking to keep it light and separate.
- Taste and adjust salt and pepper gradually to balance flavors.
- Toast nuts in a dry pan briefly to maximize crunch and flavor.
- Add dressing just before serving to keep greens fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: butternut squash salad, quinoa salad, smoked turkey bacon salad, gluten free salad, autumn salad, healthy lunch, roasted squash salad
