Roasted Butternut Squash and Cranberry Salad
A healthy and delicious salad filled with all our fall favorites topped with a homemade butternut squash dressing is the perfect recipe for the upcoming season.
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
  • 3cups butternut squash, chopped
  • 1tbs olive oil
  • 1cup cooked and cooled quinoa(cook according to package)
  • 1cup cooked and cooled Israeli couscous(cook according to package)
  • 1cup dried cranberries
  • 1cup red onion, finely chopped
  • 3tbs pumpkin seeds(deshelled, they will look green)
  • salt and pepper, to taste
  • 1/2 of fresh lemon
For Butternut Squash and Poppy Seed Dressing
  • 1/3cup white vinegar
  • 1/4cup honey
  • 1/8tsp salt
  • 1/2tsp minced garlic
  • 1/2cup olive oil
  • 1/4cup butternut squash
  • 1tbs poppy seeds
Instructions
  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
  3. While the squash is roasting, cook both the quinoa and couscous according to package, and allow to cool completely.
  4. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, pumpkin seeds, and 1/2 of a fresh lemon in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Enjoy!
For Butternut Squash and Poppy Seed Dressing
  1. Combine all ingredients except for the poppy seeds in a blender and blend until thoroughly combined.
  2. Stir in the poppy seeds and store in an airtight container in the fridge.