This warm butternut squash, quinoa, and cranberry salad is a nutritious and satisfying dish, perfect for fall. It’s packed with healthy ingredients, making it a great option for high-protein, gluten-free meals. The addition of cottage cheese adds creaminess and boosts the protein content, making it an excellent choice for a wholesome side dish.
Nutritious Fall Salad Recipe
This salad features roasted butternut squash, fluffy quinoa, and tart cranberries, all topped with a crumble of cottage cheese. It’s a delightful combination of flavors and textures, ideal for a healthy fall meal. The recipe serves 4 and can be prepared in about 30 minutes.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1 cup cottage cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional)
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted butternut squash, and dried cranberries. Toss gently to mix.
- Serve: Divide the salad into bowls and top each serving with a generous scoop of cottage cheese. Garnish with chopped nuts and fresh parsley if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 15g
- Carbohydrates: 45g
