Lemony Butternut Squash and Quinoa Salad

Soft, roasted butternut squash, tangy onions, and fresh herbs make this salad light and flavorful! This recipe keeps well in the fridge, meaning it's the perfect take-along for weekday work lunches!

Lemony Butternut Squash and Quinoa Salad [Vegan]

Ingredients

• 1/2 large butternut squash, diced small
• 1/4 cup white onion, diced
• 1 clove garlic, minced
• 1/2 shallot, diced
• 1/3 teaspoon fresh sage, finely chopped
• 1/3 teaspoon fresh thyme
• 1 1/2 cups quinoa
• 3 cups vegetable broth
• Juice of 1 small lemon (about 3-4 tablespoons)
• Salt and pepper, to taste
• 3 cups fresh baby spinach
• 1/3 cup unsweetened dried cranberries

Preparation

1. Preheat oven to 350°F.
2. Place the butternut squash on a parchment lined baking sheet and roast for 40 minutes, or until soft.
3. While squash is roasting, in a medium pot cook the onions, garlic, and shallot with water or vegetable broth until soft and translucent.
4. Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to the pot with the remaining ingredients up to the vegetable broth
5. Bring to a boil over medium heat, then cover and reduce heat to a simmer until water is absorbed, about 15-20 minutes.
6. Remove from the heat for 5 minutes, covered, then uncover and fluff with a fork.
7. Add in the spinach, squash, cranberries, lemon juice, salt, and pepper, and stir until combined. Adjust seasonings to taste as needed.

https://www.onegreenplanet.org/vegan-recipe/lemony-butternut-squash-and-quinoa-salad/