Butternut Squash, Spinach, and Quinoa Salad







A recipe allowed in a / / diet.

Quinoa is one of the easiest grains to cook and it's also more nutritious than many other grains out there. So, you should pay more attention to it. Mix it with slightly fried crispy pistachios, sweet and dense-textured dried cranberries, sweet and smooth baked squash, and tangy white wine vinegar.

Nutritional Chart

Calories: 552 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 19 g
  • 83 g

Ingredients Needed for Butternut Squash, Spinach, and Quinoa Salad

5 ounces of quinoa
¼ cup pistachios
7 ounces of baby spinach
¼ cup dried cranberries
1 fresh thyme sprig
7 ounces of baked butternut squash, cubed
2 tablespoons of olive oil
2 tablespoons of white wine vinegar

How to Make Butternut Squash, Spinach, and Quinoa Salad

  1. Bring a cooking pot halfway filled with water to a boil and add the quinoa while turning the heat down to low. Cover and boil for 15 minutes. Set aside.
  2. Add the pistachios to a skillet over low heat and cook and stir until they start changing color.
  3. Add the cooked quinoa, baby spinach, pistachios, dried cranberries, fresh thyme, baked butternut squash, olive oil, white wine vinegar in a bowl. Season with salt and pepper and mix.

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