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Butternut Squash Quinoa Salad

Serves 2 45 minute prep time

By Vega on September 8, 2014

Butternut Squash Quinoa Salad

Want a salad that will fuel you for your day? Loaded with antioxidant-rich vegetables and sprinkled with sweet dried cranberries, this butternut squash quinoa salad isn’t your average dinner. With a zesty fall inspired dressing over protein-packed quinoa, you’ll be plant-powered all afternoon.


  • Quinoa Salad:
  • 1 cup quinoa , dry
  • 1¼ cup water
  • 1 small butternut squash, peeled, cubed
  • 2 Tbsp coconut oil
  • 1 cup peas, fresh or frozen
  • ¾ cup dried cranberries
  • 2 cups spinach, roughly chopped
  • ½ cup sliced almonds
  • Citrus Salad Dressing:
  • ¼ cup orange juice
  • 2 Tbsp apple cider vinegar
  • 4 Tbsp flax oil or Vega® Omega Oil Blend
  • 2 Tbsp yacon syrup or maple syrup
  • 2 tsp orange zest
  • Season with sea salt


  • Place all salad dressing ingredients in a mason jar and shake well until all ingredients are combined. If the dressing seems too thick add a little more apple cider vinegar to achieve a thinner consistency. Place lid on jar, and refrigerate overnight.

  • Cook quinoa according to directions. Once it is cooked and cooled, place in an air-tight container and place in refrigerator.

  • Cut butternut squash into ½ inch cubes, toss with 1 tablespoon of grapeseed oil and place on one side of a large baking sheet.

  • Bake at 425°F for 35 minutes, tossing halfway through. Squash should be soft and easily pierced with fork when done. Remove from oven, let cool, and place in separate air-tight containers in the refrigerator.

  • Remove salad dressing, quinoa, and squash from refrigerator.

  • Combine all salad ingredients in a bowl and toss with Citrus Dressing.

  • Serve immediately.



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