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14 Plant-Based Weight Watchers Recipes For Dinner
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5 from 1 vote
SkinnyMS

Butternut Squash and Cranberry Quinoa Salad

This beautiful fall salad is robust with healthy and delicious ingredients everyone is sure to love.
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: dairy-free, Gluten-Free, Holiday, Vegetarian
Servings: 6 people
Calories: 267kcal
Author: Chef Nichole

Ingredients

US Customary - Metric

For the Salad

  • 3 cups butternut squash chopped medium
  • 1 tablespoon olive oil
  • 1 1/2 cups quinoa cooked
  • 1/2 cup dried cranberries cran-raisins work well
  • 1/3 cup red onion sliced thin
  • 3 tablespoons pumpkin seeds roasted

For the Dressing

  • 1/4 cup olive oil
  • 2 tablespoons dark balsamic vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced

Instructions

For the Salad

  • Preheat an oven to 400 degrees. Toss the butternut squash in the olive oil and spread in an even layer on a baking sheet. Roast for about 25 minutes or until tender. Remove from the oven and cool.
  • In a large mixing bowl, combine the cooled squash, quinoa, cranberries, onion, and pumpkin seeds. Toss well to combine.

For the Dressing

  • In a blender, combine all ingredients. Blend on high until smooth. Drizzle half the dressing over the salad and toss to combine.
  • Serve the salad with additional dressing on the side if desired.

Nutrition

Serving: 0.5cup | Calories: 267kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 14mg | Fiber: 4g | Sugar: 10g |
SmartPoints (Freestyle): 9
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SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9