This simple fall quinoa salad, served up warm, is the perfect lunch or side dish.

Butternut Squash & Cranberry Quinoa

3 cups butternut squash, peeled, cored and diced – $2
1 Tbsp olive oil – $0.11
1/4 tsp nutmeg – $0.01
1 cup quinoa – $0.74
2 cups water
1/2 cup dried cranberries – $0.58
1/2 cup toasted pumpkin seeds – $0.64
Pinch of salt – $0.01

Vinaigrette

2 Tbsp olive oil – $0.21
1 Tbsp apple cider vinegar – $0.03
1/2 tsp water
1 Tbsp honey or maple syrup – $0.25
pinch salt and pepper – $0.01

 

Directions:

1. Preheat oven to 400 degrees. Place butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with nutmeg. Toss until squash is well coated. Roast squash for 30 minutes, stirring once, until tender.

2. While butternut squash is cooking, prepare the quinoa. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer and cover. Cook until water has been absorbed, about 20 minutes. Remove from heat and fluff with fork.

3. In a large bowl, combine quinoa, squash, cranberries, and toasted pumpkin seeds.

4. Combine vinaigrette ingredients in a small bowl. Drizzle over quinoa salad. Toss until ingredients are well combined. Salt to taste. Serve warm or cold.

Serves: 6

Total Cost: $4.59