Butternut Squash and Walnut Quinoa Salad with Balsamic Tarragon Vinaigrette
Roasted Butternut Squash and toasted walnuts tossed with quinoa and a taste basamic vinaigrette.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tblsp olive oil
- 1 medium Butternut Squash skin, seeded, and cut into chunks
- 1/4 cup red onion diced
- 8 ounces mini portabella mushrooms
- 1/2 cup chopped walnuts toasted
Balsamic Viniagrette
- 1/4 cup balsamic vinegar
- 4 tblsp olive oil
- 1 tblsp honey
- 1/2 tsp dried Tarragon leaves
- 1 inch fresh ginger grated or finely minced
- 1 clove garlic minced
- salt to your taste
- fresh ground pepper to your taste
Instructions
- Toss chunks of butternut squash with olive oil, salt, and pepper. Spread out on a baking sheet and bake for 30 minutes, remove from oven and using a spatula flip the squash over so the other side gets roasted and a little crispy. Return to oven and bake another 10 minutes.
- While the squash is roasting you can cook the quinoa. Bring 2 cups of water to a boil, turn down to low, add quinoa and cook for 10 minutes covered, turn off heat and leave on stove for 20 minutes do not remove lid. After 20 minutes remove lid and toss quinoa with a fork.
- Clean and slice mini portabella mushrooms saute in frying pan with a dash of vegetable or olive oil, until they have reduced to half.
- Whisk vinaigrette ingredients together. You can grate ginger, mince it finely or I like to press it through my garlic press.
- In a large bowl add quinoa, roasted squash, onions, sautéed mushrooms, and walnuts toss with vinaigrette.
Notes
Eat right away or keep in refrigerator for up to 4 days
Options: You could use any roasted vegetables you like beets, sweet potatoes, beans, asparagus. You can can also substitute almonds or pecans if you prefer.
Eat this warm or cold.
Toss in some chopped fresh spinach and/or chicken.
Tried this recipe?Mention @eat2gather or tag #eat2gather!