This butternut squash salad recipe takes about 45-60 minutes to make. It can be served warm or cold. Have it as a side dish or add a protein like chicken for more of a “meal”.
Ingredients:
- 1-1.5 butternut squash
- 2 cups brussel sprouts
- 2 cups sliced mushrooms
- 4 cups quinoa/brown rice
- 1 cup balsamic vinegrette
- 1/2 tsp dijon mustard
- 3 tbsp minced garlic
- 2-5 tbsp grated parmesan
- 2-5 tbsp pepper
- 2-3 tbsp salt
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 2-5 tsp olive oil
Recipe:
- Preheat oven to 425F.
- Chop your butternut squash into small cubes, slice your mushrooms, and cut brussel sprouts in half.
- Put your squash, brussel sprouts, and mushrooms onto a cookie sheet. Drizzle olive oil over your ingredients then add 1-2 tbsp of salt, 1-2 tbsp of pepper, and 2 tbsp of minced garlic. Mix all of the ingredients together and spread evenly throughout the pan. Bake for 20-25 minutes.
- Make your quinoa and brown rice then place it in a medium size bowl.
- In a small bowl, mix together the vinaigrette, dijon, 1 tbsp grated parmesan, 1 tbsp salt, 1 tbsp pepper, and 1 tbsp minced garlic.
- In your quinoa/rice bowl, add the squash/brussel/mushroom mix. Stir in the dressing.
- Mix in the cranberries and walnuts. Garnish with grated parmesan.
