Caramelized Butternut Squash Quinoa Salad with Goat Cheese and Roasted Grapes
Caramelized Butternut Squash Quinoa Salad with Goat Cheese and Roasted Grapes requires around 50 minutes from start to finish. This recipe makes 6 servings with 244 calories, 10g of protein, and 9g of fat each. For $1.49 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 139 people found this recipe to be scrumptious and satisfying. Head to the store and pick up red grapes, quinoa, salt, and a few other things to make it today. It works well as a rather inexpensive side dish. It is brought to you by The Housewife in Training Files. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a tremendous spoonacular score of 93%. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Noodles & Quinoa with Spiced Pumpkin Seeds, Dried Cranberries and Goat Cheese, Roasted butternut squash salad with goat’s cheese, and Roasted Butternut Squash and Goat Cheese Farro Salad.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
2 cups butternut squash, cut into 1” cubes
½ cup goat cheese, crumbled
2 cups low sodium chicken broth
1 Tbsp olive oil
½ tsp pepper, divided
1 cup quinoa
2 cups red grapes
1 tsp salt, divided
Equipment:
baking paper
baking sheet
oven
bowl
Cooking instruction summary:
Preheat oven to 415 degrees F.On a large baking sheet lined with parchment paper or a silicon baking sheet, add butternut squash evenly so they are not overlapping and drizzle with olive oil. Sprinkle with tsp salt and tsp pepper.Place into oven and roast for 35 40 minutes, or until soft and edges are brown. Toss around every 10 minutes.When butternut squash has 10 minutes remaining, place grapes onto a small baking sheet and sprinkle with remaining tsp salt and tsp pepper. Place in oven and roast for 10 minutes, or until grapes start to burst and wilt. Remove from oven and set aside until ready to assemble salad.Meanwhile, cook quinoa according to package instructions, except substituting chicken broth of water. (If your quinoa recipe calls more than a 2:1 ratio of water to quinoa, please follow those proportions.) Once quinoa is done cooking, set aside.To assemble salad, in a large bowl, add quinoa, caramelized butternut squash, roasted grapes, almonds and goat cheese. Mix well and serve at room temperature or warm.
Step by step:
1. Preheat oven to 415 degrees F.On a large baking sheet lined with parchment paper or a silicon baking sheet, add butternut squash evenly so they are not overlapping and drizzle with olive oil. Sprinkle with tsp salt and tsp pepper.
2. Place into oven and roast for 35 40 minutes, or until soft and edges are brown. Toss around every 10 minutes.When butternut squash has 10 minutes remaining, place grapes onto a small baking sheet and sprinkle with remaining tsp salt and tsp pepper.
3. Place in oven and roast for 10 minutes, or until grapes start to burst and wilt.
4. Remove from oven and set aside until ready to assemble salad.Meanwhile, cook quinoa according to package instructions, except substituting chicken broth of water. (If your quinoa recipe calls more than a 2:1 ratio of water to quinoa, please follow those proportions.) Once quinoa is done cooking, set aside.To assemble salad, in a large bowl, add quinoa, caramelized butternut squash, roasted grapes, almonds and goat cheese.
5. Mix well and serve at room temperature or warm.
Nutrition Information:
covered percent of daily need
