Butternut squash! We’re pretty much obsessed with the stuff over here. And while the thick skinned squash is a major pain in the ass to chop up, it doesn’t stop me from schlepping them on home from the market each week. We have 3 mammoth butternut beauties sitting on the counter just waiting for my wimpy little muscles to spend an hour sawing through them… I’m thinking some spicy hand pies are next!
But the main reason I keep em’ coming home is this simple squash and quinoa salad. I made it last weekend as a quick make ahead meal, and it was love at first bite. Rich roasted squash is spiced up with garlic and rosemary, then tossed with red quinoa, crisp red onion, briny kalamata olives, and a squeeze of fresh lemon juice ties ii all together. It’s a total flavor party in your mouth.
I just made myself hungry, good thing this salad makes the best leftovers – off to the fridge!
Rosemary and Garlic Roasted Butternut Squash Quinoa Salad – Baker by Nature
Makes 4-6 servings
2 pounds of peeled and cubed butternut squash
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, finely chopped
1/4 crushed red pepper
4 tablespoons olive oil, separated
4 tablespoons balsamic vinegar, separated
1 cup quinoa
1/2 cup red onion, finely diced
1/2 cup kalamata olives, roughly chopped
Juice of one lemon
Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
In a large bowl, toss cubed butternut squash with rosemary, Â 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, garlic, crushed red pepper, salt and pepper. Spread the mixture in an even layer onto prepared baking sheet and bake for 40-45 minutes.
While the squash bakes, make your quinoa. Place quinoa with 2 cups of water or vegetable stock in a sauce pan and bring to a boil. Reduce heat and cover. Cook for about 15 minutes, or until all the liquid has evaporated.
Once the squash and quinoa are both finished, combine in a large serving bowl. Mix in the lemon juice, red onion, olives, and additional olive oil and balsamic vinegar, taste to see if additional salt or pepper is needed. Serve warm or cold.
sally @ sallys baking addiction says
Butternut squash, garlic, olives, rosemary – yep you just made my PERFECT dish. This looks incredible and i’m adding b-nut squash to my grocery list!!! 🙂
Nami | Just One Cookbook says
I love roasted butternut squash and this looks really delicious with quinoa! We need this kind of healthy meal between holiday meals… don’t we? Great post, Ashley! 🙂
kristy @ the wicked noodle says
What a fabulously healthy salad! I love butternut squash and I’ve never thought to pair it with quinoa. Can’t wait to try it!
Rachael {SimplyFreshCooking} says
Nice flavors in this one! 🙂
Kari@Loaves n Dishes says
This looks so healthy, pretty and the ingredients are perfectly balanced. I don’t know that I would think to pair olives with butternut squash on my own, but I love it! Thanks for thinking of it for me!
Cassie | Bake Your Day says
I love quinoa salads…we actually just finished eating one for lunch today. The butternut squash is perfect!
Faith says
P.S. Just shared this beauty on my Facebook page! 🙂
Faith says
Thank you so much for stopping by my blog and leaving that sweet comment! Your blog is absolutely beautiful and I look forward to visiting often.
This salad looks amazing – I can’t get enough butternut! 🙂
amy @ fearless homemaker says
This looks soooo delicious. I need to get more butternut squash into my diet now that it’s in season!
Gerry @ Foodness Gracious says
Looks super healthy and delicious!! Squash has been a favorite of mine lately 🙂