Today I have for you a healthy salad that is perfect for making ahead. I made a big batch of this salad on a Sunday and had it throughout the week for lunches. You can eat it warmed, cold, and even add a scoop of it in a wrap or tortilla. I just love simple, versatile salads loaded with lots of flavor and can be more than just a salad.
This is my Delicata Squash and Cranberry Quinoa Salad. It’s loaded with a big punch of flavor and nutrition! It’s made with quinoa that was cooked in vegetable broth for extra flavor. It has roasted delicata squash that has been baked in the oven and seasoned with cinnamon and cayenne pepper. All tossed together with sauteed onions and spinach. For a little extra sweetness and chew I threw in some dried cranberries. I think I can throw cranberries in almost any kind of saald. he he Oh baby this is an awesome salad!!
Since my Husband won’t touch quinoa or squash with a 10′ pole, I took individual servings and placed it in a freezer bag. Then you open the freezer bag and pop it in the microwave for 3 minutes and you have a perfect side dish to accompany almost any kind of meal!! I love having nice side dishes like this! My Husband has frozen veggies and I have this! I think mine is way better!
This recipe makes 5 one cup servings that comes in at 188 calories and has 5 grams of fiber and 6 grams of protein! It’s healthy, nutritious and filling. You can’t beat that! Plus like I said, it really goes great on top of a salad or in a wrap.
- Serves: 5 cups
- Serving size: 1 cup
- 2 cups delicata squash, peeled, seeded, cut into bite size pieces or butternut squash
- 1 dash cayenne (optional)
- 1 dash cinnamon
- ¼ tsp. salt
- ¼ tsp. pepper
- Cooking Spray or olive oil
- 2 cups vegetable broth, low sodium
- 1 cup uncooked quinoa
- 1 tsp. olive oil
- ¼ cup onion, diced
- Couple handfuls spinach, fresh
- ¼ cup dried cranberries
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper.
- Peel, seed and chop squash into bite size pieces.
- Place squash onto cookie sheet and spray with cooking spray, season with cayenne pepper, cinnamon, salt and pepper and give it a mix. Roast for about 20 minutes or until squash is fork tender, flipping half way through.
- Meanwhile, in a pot add vegetable broth and quinoa. Bring to a boil, place on simmer and cover and simmer for approximately 10 minutes, until broth is evaporated. Fluff with a fork.
- In a skillet add olive oil and onion. Cook over low-medium heat for about 3 - 5 minutes, until onion is tender. Add squash,to the skillet and a couple of handfuls of fresh spinach and cook until spinach is wilted.
- Add quinoa to the skillet, mix until incorporated. Stir in cranberries and place in serving bowl.
I really enjoy quinoa and I have a ton of it on my shelves, yet I don’t make it nearly enough. I guess it’s because my Husband doesn’t like it. I don’t understand why? Crazy man! It’s so good, healthy and filling!! I also think this dish would make for a great Thanksgiving side dish. It’s a nice change-up from the traditional beans, mashed potatoes and corn. Of course you can have those side dishes too because, well I think you need that on Thanksgiving. Plus leftovers, yes please! LOVE leftovers!!
So tell me, what is your favorite Thanksgiving side dish? For me it’s the stuffing or cranberry sauce. Homemade cranberry sauce that is. Yum!!
Well I am off to Trader Joe’s! I need some serious groceries! Plus all of this food talk is making me hungry!
Have a great day!