Roasted Butternut Squash Quinoa and Spinach Salad
November 2, 2015
I’ve confessed again and again that I’m just the kind of person that way too often hits on something that can't stop eating. For days, weeks, months.
It happened with coconut curry chicken, garlic mushrooms, creamy mashed cauliflower, and now this salad.
I’m telling you, if I had a butternut squash right now at home, instead of writing this post, I’d be peeling, chopping, and roasting it.
I realize that this is one of those recipes I’m going to refresh as often as I can get away with. The second I had these ingredients together — butternut squash, quinoa, spinach, avocado, and lemon — I couldn’t believe it was the first time.
They were meant to be together, and in the times that I’ve had them apart in other recipes, I always know what they’re missing.
Roasting is my favorite method for cooking butternut squash: chopped into small cubes, and roasted until it's browned and slightly caramelized.
It’s so awesome, I have to exercise some serious restraint not to eat it all straight from the oven.
The roasted cubes of butternut squash are then layered on a base of baby spinach, with chopped avocado, fluffy quinoa, and a squeeze of lemon juice.
It's simple, but so delicious you won’t even believe it.
Just make sure you season it properly. Quinoa and roasted squash will fall flat without a generous seasoning of salt, don't be shy.
Roasted Butternut Squash Quinoa and Spinach Salad Print this recipe!
1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and diced into 1-inch cubes
3 tablespoons olive oil, divided
1 teaspoon fine grain salt, divided
1 cup / 6.3 oz / 180 gr uncooked quinoa
2 cups / 500 ml water
1 large avocado, pitted and chopped
6 cups / 3.5 oz / 100 gr baby spinach (or any green of your choice)
Juice of 1 lemon
Preheat oven to 400°F (200°C) and place a rack in the middle. Line two large baking sheets with parchment paper.
Spread chopped squash onto the baking sheets and drizzle 1 tablespoon of olive oil over the top. Toss to coat.
Spread the squash into an even layer, being careful not to overcrowd, and sprinkle with ½ teaspoon of salt.
Roast for about 30 to 40 minutes, or until the bottom starts to brown.
In the meantime place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce to a gentle simmer, and cover. Cook until all water is absorbed, about 16 minutes. Transfer to a large bowl, fluff with a fork and let cool.
To make the salads, add baby spinach in a large bowl and toss it with a sprinkle of salt and pepper. Top with avocado, quinoa and roasted squash.
Garnish with a couple more pinches of salt, a small amount of fresh lemon juice drizzled over top and remaining 2 tablespoons of olive oil.
One serving yields 313 calories, 14 grams of fat, 44 grams of carbs, and 8 grams of protein.