Quinoa, Butternut Squash and Apple Salad

Quinoa, Butternut and Apple Salad


  • 1/2 cup uncooked black quinoa
  • 1 1/2 cups water
  • 2 cups Butternut squash, cut into 1/2" cubes
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • Lemon juice, half of a lemon squeezed
  • 1 tablespoon honey (local, if you can find a good source)
  • 4 scallions, white and light green parts only, cut crosswise
  • 4 cups loosely packed baby spinach
  • 1 large apple, thinly sliced
  • 1/2 cup Pepito's (Pumpkin seeds)
  • 1 tablespoon olive oil


  1. Pre heat oven to 425.
  2. Coat squash with olive oil, salt and pepper.
  3. Arrange in a single layer in a baking dish.
  4. Roast 30 minutes, stirring occasionally to prevent sticking.
  5. Place quinoa in 1 1/2 cups water, bring to a boil and simmer until quinoa "pops", about 10 minutes.
  6. Remove quinoa from heat, drain and let cool.
  7. Cook squash until lightly browned, then let cool for 15 minutes.
  8. Whisk lemon juice, honey, a pinch of salt, black pepper and scallions together.
  9. Place quinoa in a bowl.
  10. When squash is cooled, add to bowl with apples and baby spinach.
  11. Pour dressing over salad and top with Pepito's.

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