Butternut Squash and Cranberry Quinoa Salad

The butternut squash is tossed and mixed with quinoa and cranberry. It sounds simple, but this salad is chock-full of vitamins and minerals.

Butternut-Squash-and-Cranberry-Quinoa-Salad

Yield :

  • 4 servings
  • Serving Size: 1 cup
  • Smartpoints : 11

Ingredients :

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

Preparation :

  • 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.

Nutritional Info :

  • 4 servings
  • Serving Size: 1 cup
  • Calories: 327
  • Total Fat: 20 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Sodium: 11 mg
  • Cholesterol: 0 mg
  • Carbohydrates: 33 g
  • Fiber: 5 g
  • Sugars: 4 g
  • Protein: 6 g
  • SmartPoints value : 11

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