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
386
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.

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.

Nutritional Facts

Total Fat
16g
25%
Sugar
12g
N/A
Saturated Fat
2g
11%
Protein
8g
17%
Carbs
56g
19%
Vitamin A
685µg
76%
Vitamin B6
0.5mg
24.6%
Vitamin C
40mg
66%
Vitamin E
5mg
25%
Vitamin K
35µg
43%
Calcium
116mg
12%
Fiber
8g
31%
Folate (food)
132µg
N/A
Folate equivalent (total)
132µg
33%
Iron
4mg
20%
Magnesium
140mg
35%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
12%
Phosphorus
259mg
37%
Polyunsaturated
3g
N/A
Potassium
844mg
24%
Riboflavin (B2)
0.2mg
11.4%
Sodium
606mg
25%
Sugars, added
4g
N/A
Thiamin (B1)
0.3mg
20.7%
Zinc
2mg
11%