Recipe
Roasted Butternut Squash and Quinoa Salad with Maple Vinaigrette
- 40 min total
- Serves 2
- 410 cal per serving
- 12g protein
Checked against the ingredient list: Dairy-Free, Gluten-Free, No Red Meat, Vegan, Vegetarian
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 2 cups cubed butternut squash
- 0.5 cup quinoa (dry)
- 2 cups baby spinach
- 2 tbsp olive oil
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
Steps
- Toss butternut squash with 1 tbsp oil, salt, pepper. Roast at 400°F for 25 mins.
- Cook quinoa according to package directions.
- Whisk remaining oil, maple syrup, and vinegar to make dressing.
- Gently toss warm quinoa, squash, and spinach with dressing to lightly wilt greens.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Dairy-Free checked
- Gluten-Free checked
- No Red Meat checked
- Vegan checked
- Vegetarian checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High FiberMeal Prep Friendly
Per servingServes 2
Calories410
Protein12g24% DV
Total fat16g21% DV
Total carbs60g22% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.