Fall Butternut Squash, Feta, and Quinoa Salad
In search of a perfect fall salad that uses delicious ingredients? This is it!
Servings: 4 servings
Ingredients
- Roast butternut squash:
- • ½ butternut squash peeled and cut into ½ inch cubes
- • 2 teaspoon extra virgin olive oil
- • ½ teaspoon cumin
- • ½ teaspoon salt
- • ¼ teaspoon pepper
- Salad:
- • ¾ cup quinoa
- • 1 ½ cups vegetable stock
- • 3oz 85g baby spinach
- • 1 batch air fryer butternut squash
- • ¼ cup feta crumbled
- • ¼ cup toasted pepitas
- • 4 tablespoon balsamic glaze store bought or homemade
- • Salt & pepper to taste
Instructions
- Preheat the oven to 400˚F (200˚C) and line a baking sheet.
- In a medium bowl, toss butternut squash pieces with olive oil, cumin, salt, and pepper.
Spread out on a baking sheet and bake in the oven for 30 minutes or under tender and turning golden. Remove and set aside. - Meanwhile, rinse quinoa in a colander, drain, then place in a small saucepan with vegetable stock. Bring to a boil, then reduce to a simmer and cover for 10-15 minutes, until all liquid has been absorbed. Take off heat and allow to cool.
- Arrange spinach leaves at bottom of the salad. Top with cooled quinoa, followed by
roasted butternut squash, crumbled feta, and roasted pepitas. - Drizzle with balsamic glaze and salt and pepper to taste and serve.