Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Butternut Squash Recipes Roasted Butternut Squash & Pear Quinoa Salad 5.0 (3) 3 Reviews This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you. By Greg Markey Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 55 mins Total Time: 55 mins Servings: 6 Yield: 6 cups Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Immunity High Fiber Low Added Sugars Nut-Free Soy-Free Vegan Jump to Nutrition Facts Ingredients 3 cups diced peeled butternut squash (1/2-inch pieces) 5 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided ¼ teaspoon crushed red pepper 1 firm ripe pear, sliced into 8 wedges 2 teaspoons finely chopped fresh ginger 1 clove garlic, finely chopped ⅛ teaspoon ground turmeric ½ cup quinoa 1 cup no-chicken or vegetable broth 1 scallion, sliced 3 tablespoons pear vinegar or cider vinegar 2 teaspoons minced red onion 1 teaspoon Dijon mustard 1 teaspoon chopped fresh rosemary Minced fresh red chile to taste 2 cups baby arugula Directions Preheat oven to 400 degrees F. Toss squash in a large bowl with 1 tablespoon oil, 1/4 teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool. Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day. Fold arugula into the squash and pears and serve over the quinoa. Tips To make ahead: Prepare through Step 4 and refrigerate for up to 1 day. Rate it Print Nutrition Facts (per serving) 210 Calories 13g Fat 22g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 210 % Daily Value * Total Carbohydrate 22g 8% Dietary Fiber 4g 15% Total Sugars 5g Protein 3g 6% Total Fat 13g 16% Saturated Fat 2g 9% Vitamin A 7051IU 141% Vitamin C 15mg 16% Folate 42mcg 10% Sodium 309mg 13% Calcium 64mg 5% Iron 1mg 8% Magnesium 50mg 12% Potassium 313mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved