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4.50 from 4 votes
SkinnyMS

Butternut Squash and Cranberry Quinoa Salad

This salad is rich in nutrients and bursting with delicious fall flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Salad, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 327kcal
Author: Rowena Dumlao-Giardina

Ingredients

US Customary - Metric
  • 3 cups butternut squash diced small
  • 5 tablespoons extra virgin olive oil
  • 2 cups quinoa cooked
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts pieces
  • 1 tablespoon basil freshly chopped
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Pour 3 tablespoons of extra-virgin olive oil into a medium saucepan. Sauté the squash over medium-low heat until cooked through and tender.
  • In a large bowl, mix the cooked squash, quinoa, cranberries, walnuts, basil, salt, pepper, and the remaining 2 tablespoons of extra virgin olive oil.

Nutrition

Serving: 1cup | Calories: 327kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Sodium: 11mg | Fiber: 5g | Sugar: 4g |
SmartPoints (Freestyle): 11
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SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11