Name: Butternut Squash Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups butternut squash, peeled and cubed; 2 cups quinoa, cooked; 15 ounces black beans, canned; 15 ounces corn, canned; 1 small white onion; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon Italian seasoning; 1/2 teaspoon onion powder; 4 tablespoons olive oil; 1/2 cup parmesan cheese; 4 tablespoons olive oil (for dressing); 3 tablespoons lime juice; 1 tablespoon honey; 1/4 teaspoon coriander; 1/4 teaspoon oregano; 1/4 teaspoon salt (for dressing); 1/4 teaspoon paprika; 1/4 teaspoon black pepper (for dressing); 1 teaspoon minced garlic; 1/2 teaspoon Tajin seasoning

Description

A delightful fusion of roasted butternut squash, fluffy quinoa, hearty black beans, and sweet corn, this salad is packed with flavors and nutrients, perfect for any occasion.

Ingredients

Scale

4 cups butternut squash, peeled and cubed
2 cups quinoa, cooked
15 ounces black beans, canned
15 ounces corn, canned
1 small white onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
4 tablespoons olive oil
1/2 cup parmesan cheese
4 tablespoons olive oil (for dressing)
3 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon coriander
1/4 teaspoon oregano
1/4 teaspoon salt (for dressing)
1/4 teaspoon paprika
1/4 teaspoon black pepper (for dressing)
1 teaspoon minced garlic
1/2 teaspoon Tajin seasoning

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Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the butternut squash, cut it into 3/4-inch cubes, and place on the prepared baking sheet.
Drizzle olive oil evenly over the squash, then sprinkle with salt, black pepper, Italian seasoning, and onion powder.
Roast for about 30 minutes until the squash is tender and caramelized.
While the squash bakes, prepare the quinoa according to package instructions and set aside.
In a small bowl, whisk together olive oil, lime juice, salt, paprika, black pepper, minced garlic, Tajin seasoning, honey, coriander, and oregano to make the dressing.
In a large bowl, combine the cooked squash, black beans, corn, cooked quinoa, and parmesan cheese.
Pour the dressing over the mixture and stir well until everything is coated.

Notes

This salad can be enjoyed warm or chilled and pairs wonderfully with a scoop of ice cream for dessert.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 8g
Sodium: 500mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 10g
Protein: 15g
Cholesterol: 15mg