FAIRVIEW PARK, Ohio - Laurie Aker is a chef with Earth Fare grocery store and she shared a recipe with Fox 8's Kristi Capel that is both delicious and healthy. The festive side dish is a great recipe for any holiday party or potluck dinner.
Click here to learn more about the Earth Fare store in Fairview Park.
Roasted Butternut Squash and Cranberry Quinoa Salad
3 cups Butternut Squash, diced
1 tbsp. olive oil
Pinch of ground cinnamon and nutmeg
1 cup quinoa
2 cups water
1 large crisp apple, diced
½ cup pecans
½ cup toasted pumpkin seeds
1/3 cup dried cranberries
4 tbsp. olive oil
1 ½ tbsp. Dijon mustard
1 tsp. maple syrup
¼ tsp. ground cinnamon
Preheat oven to 400 degrees.
Place diced squash on baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with a cinnamon and nutmeg. Toss until coated. Roast for 30 minutes, stirring
once, until tender. Let cool.
While squash is roasting, bring water and quinoa to a boil. Reduce heat to low, simmer with cover on and cook until water is absorbed, about 10-12 minutes. Fluff with fork and set aside to cool.
In a large bowl, combine cooled quinoa, roasted squash, apple,cranberries, pecans and pumpkin seeds. Gently toss.
In separate bowl, whisk together olive oil, Dijon mustard, maple syrup and cinnamon. If desired, season with salt and pepper. Add vinaigrette to quinoa mixture. Toss to coat.
May serve warm or cold