Butternut Squash and Quinoa Salad

Butternut Squash and Quinoa Salad
Wyman's

This quinoa salad is the perfect healthy lunch or dinner side combining winter's bounty and the antioxidants and health benefits of the wild blueberry. Wyman's of Maine is one of the largest growers and processors of wild blueberries in the U.S. The growing season for wild blueberries is short, but Wyman's allows you to snack on these tasty, tart and sweet berries all year by quick freezing the berries within 24 hours of harvest. The berries are as fresh as the day they were picked, traveling from farm to freezer to table. 

Recipe courtesy of Wyman's of Maine

4
Servings
418
Calories Per Serving
Deliver Ingredients

Ingredients

For the quinoa salad

  • 1 butternut squash
  • 1 Tablespoon olive oil
  • 1 Cup quinoa, uncooked
  • 2 Cups arugula
  • 1 shallot, finely diced
  • 1/2 Cup chopped cilantro
  • Salt and pepper, to taste
  • 3/4 Cups blueberries, such as Wyman's

For the vinaigrette

  • Juice of 1 lemon
  • 1 Tablespoon honey
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons olive oil
  • Salt and pepper, to taste

Directions

For the quinoa salad

Preheat the oven to 350 degrees. Toss the squash with the olive oil and season with salt and pepper. On a large baking sheet, spread the squash evenly and roast 30 minutes or until tender. Let cook slightly. 

Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring 2 cups of water to a boil, add quinoa, cover and
simmer 10 minutes. When the quinoa is translucent, it is finished.

In a large bowl, combine all the squash, quinoa, arugula, shallot, cilantro, and bluberries.

For the vinaigrette

Combine the lemon juice, honey, and apple cider vinegar in a medium bowl. Slowly wisk in the olive oil and season with salt and pepper. Pour over the quinoa salad.

Nutritional Facts

Total Fat
21g
30%
Sugar
9g
10%
Saturated Fat
14g
58%
Cholesterol
12mg
4%
Carbohydrate, by difference
45g
35%
Protein
16g
35%
Vitamin A, RAE
121µg
17%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
114µg
100%
Calcium, Ca
203mg
20%
Choline, total
53mg
12%
Fiber, total dietary
6g
24%
Fluoride, F
3µg
0%
Folate, total
199µg
50%
Iron, Fe
5mg
28%
Magnesium, Mg
157mg
49%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
347mg
50%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
352mg
23%
Thiamin
1mg
91%
Water
149g
6%
Zinc, Zn
3mg
38%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.