Cookbook

Baked Butternut Squash Salad

Name: Baked Butternut Squash Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3/4 cup (145 g) dry quinoa; 1 1/2 cups (330 g) water; 1/2 tsp kosher salt; 1 medium honeynut squash, cut into small cubes (180 g); 1 small red onion, cut into wedges (175 g); 1 can (13.4 oz or 380 g) chickpeas, drained and rinsed; Olive oil and kosher salt for roasting; 1/4 cup roughly chopped fresh dill; 1/4 cup roughly chopped fresh parsley; 3 tbsp (30 g) olive oil; 3 tbsp (40 g) lemon juice; 1-2 tbsp (20 g or 38 g) maple syrup (start with 1 tbsp and add the additional tbsp if you want the dressing sweeter); 1 tbsp (15 g) dijon mustard; 1/4 tsp kosher salt, plus more as needed; 1/4 tsp each cayenne pepper, ground cumin, and garlic powder

Mediterranean

Salad

TBD

2 servings

분량

15 minutes

활동 시간

55 minutes

총 시간

요리 시작

재료

3/4 cup (145 g) dry quinoa

1 1/2 cups (330 g) water

1/2 tsp kosher salt

1 medium honeynut squash, cut into small cubes (180 g)

1 small red onion, cut into wedges (175 g)

1 can (13.4 oz or 380 g) chickpeas, drained and rinsed

Olive oil and kosher salt for roasting

1/4 cup roughly chopped fresh dill

1/4 cup roughly chopped fresh parsley

3 tbsp (30 g) olive oil

3 tbsp (40 g) lemon juice

1-2 tbsp (20 g or 38 g) maple syrup (start with 1 tbsp and add the additional tbsp if you want the dressing sweeter)

1 tbsp (15 g) dijon mustard

1/4 tsp kosher salt, plus more as needed

1/4 tsp each cayenne pepper, ground cumin, and garlic powder

방향

Make the quinoa

Add the quinoa, water, and salt into a pot, place on the stove on high heat, and bring to a boil. Once boiling, reduce the heat to medium-low, partially cover the pot with a lid, and let the quinoa cook for 15-20 minutes or until all the water is absorbed. This next step is key; turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water.

Roast the veggies and chickpeas

While the quinoa cooks, add the squash, onion, and chickpeas to the prepared sheet pan. Drizzle generously with olive oil and salt and toss to combine. Roast the veggies and chickpeas for 25-30 minutes or until the squash and onion are slightly charred and the chickpeas are golden brown and crispy.

Prepare the dressing and herbs

While the quinoa and veggies roast, prep the dressing. Add all of the ingredients into a large jar and whisk well. Taste and adjust for salt and maple syrup as needed. I like the dressing on the sweeter side, but I would start with just 1 tbsp of syrup and the extra tbsp of syrup if you want it sweeter.

Assemble the salad

At this point, both the quinoa and veggies should be done. Add the quinoa into a large serving bowl, followed by the roasted veggies, chickpeas, dill, and parsley. Pour over half the dressing and toss to combine. Taste and add more dressing and salt as needed. Serve immediately while the salad is still warm! Feel free to add some crumbled feta and pepitas (pumpkin seeds) as well.