Butternut Squash and Walnut Quinoa Salad with Balsamic Tarragon Vinaigrette

Roasted Butternut Squash and toasted walnuts tossed with quinoa and a taste
basamic vinaigrette.

Servings: 4 servings

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
5 hours, 40 minutes

Side Dish Salad

Vegetarian salad

quinoa Side Dish Squash roasted butternut squash balsamic vinaigrette

Instructions

1 Toss chunks of butternut squash with olive oil, salt, and pepper. Spread out on
a baking sheet and bake for 30 minutes, remove from oven and using a spatula
flip the squash over so the other side gets roasted and a little crispy. Return
to oven and bake another 10 minutes.
2 While the squash is roasting you can cook the quinoa. Bring 2 cups of water to a
boil, turn down to low, add quinoa and cook for 10 minutes covered, turn off
heat and leave on stove for 20 minutes do not remove lid. After 20 minutes
remove lid and toss quinoa with a fork.
3 Clean and slice mini portabella mushrooms saute in frying pan with a dash of
vegetable or olive oil, until they have reduced to half.
4 Whisk vinaigrette ingredients together. You can grate ginger, mince it finely or
I like to press it through my garlic press.
5 In a large bowl add quinoa, roasted squash, onions, sautéed mushrooms, and
walnuts toss with vinaigrette.