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  • Writer's picturechana'la Rubenfeld

Fall Butternut Squash Quinoa Salad

As fall begins and the weather starts to turn colder, I try to slowly mentally prepare myself that I will get through the winter.


I don't like the cold weather at all. BUT, I do love fall foods, especially butternut squash. It becomes a staple, one of those foods that I buy every week when I go grocery shopping. I like changing it up from butternut squash soup to muffins, pancakes and of course roasting it. Because it's a sweeter vegetable, I have an easier time trying to get the kids to taste the different things I try to make with it.

The squash family is great to eat in the fall because it is in season! Eating seasonally is beneficial because

Butternut squash is a low calorie, complex carb, that has a sweetish taste to it. It is an EXCELLENT source of vitamin A and you can get your entire daily value in just one serving! It also has over half of your daily value of vitamin C. Aside from being and excellent source of vitamin A and C, butternut squash is nutrient packed with vitamin E, B6, potassium, iron, calcium and magnesium.

This Fall Butternut Squash Quinoa Salad comes together in a few minutes and is a great way to use up any leftover quinoa and/or butternut squash that you may have.


Fall Butternut Squash Quinoa Salad

Ingredients 2 cups prepared quinoa

1 cup roasted butternut squash (you can use cubes or spiralized butternut squash)

1 avocado, diced

1/4 cup pecans

1/4 cup cashews

1/4 cup pepitas and/or sunflower seeds

1/4 cup craisens

1/2 red onion, sliced


1/2 cup olive oil

1/4 cup balsamic vinegar

6 tbsp honey or maple syrup

1 tsp salt

Instructions 1. To roast the squash, place on a lined baking sheet. Season with salt to taste and a drizzle of oil.

2. Roast on 400 degrees for 20 minutes. 3. To make the quinoa you can use the instantpot. Use one cup quinoa + one cup water. Set to one minute on manual setting. Quick pressure release. 4. In a small bowl, add all the salad dressing ingredients together. Let stand. 5. In a large bowl, add the quinoa, butternut squash, red onion, pecans, cashews, pepitas, sunflower seeds and craisins. Toss well.

6. Add the avocado. 7. Drizzle dressing on top. Toss lightly.

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