Butternut Squash Quinoa Salad with Cranberries and Toasted Almonds Recipe
Butternut squash quinoa salad with cranberries and toasted almonds is packed with flavor and nutrition, and is the perfect addition to a holiday meal or fall or winter dinner.
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Time For the Quinoa to Rest Before Fluffing 10 minutesminutes
Preheat oven to 425F. Toss together the melted ghee, salt, black pepper, and squash, and spread out on a large baking sheet. Roast until tender inside and golden outside, about 30 minutes, tossing once halfway through.
To Make the Quinoa Pilaf:
Meanwhile, for the quinoa, heat the ghee in a medium saucepan over medium heat. Once hot, add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the quinoa and cook until it starts to smell nutty, about 3 minutes, stirring occasionally. Stir in the salt, cinnamon, black pepper, bone broth, and cranberries. Bring to a boil, cover the saucepan and turn the heat down to low. Cook until the liquid is absorbed, about 20 minutes. Remove from heat and let the quinoa sit with the lid on for 10 minutes before fluffing.
To Serve:
Arrange the greens on a large serving platter. Spread out the quinoa onto the greens, and add the butternut on top. Sprinkle on the almonds. Serve.
Notes
Storage: This salad will keep for up to 3 days in the fridge. You can serve it straight out of the fridge or let it sit for 15 minutes at room temperature to take the chill off before serving. After it's roasted, butternut squash is one of those things that delicious served hot or cold!