Winter Quinoa Salad with Butternut Squash, Spinach and Crunchy Almonds
This hearty Quinoa Salad with Butternut Squash, Spinach and Cruchy Almonds is a delicious, healthy dish that is the perfect vegetarian make ahead meal, or side dish for any protein. Serves 4 as a main or 6-8 as a side dish.
Ingredients
- 5 Tbsp extra virgin olive oil, divided
- 2 tsp white wine vinegar
- 2 tsp dijon mustard
- 1 small butternut squash, peeled and cut in small dice (about 3 cups)
- 3 cups chopped fresh spinach
- 2 cloves garlic, minced
- 1/2 cup whole raw almonds, roughly chopped
- 1 cup uncooked quinoa
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- kosher salt and freshly ground black pepper
- hot sauce, to taste (optional)
Instructions
- Cook the quinoa according to package directions, adding 1/4 tsp of kosher salt to the cooking water. Once the quinoa is done cooking, set is aside and keep warm.
- In a small bowl, whisk together 2 Tbsp olive oil, the white wine vinegar and dijon mustard to make a dressing. Add a few cracks or freshly ground black pepper to taste. Set aside.
- In a large sauté pan with a lid, heat 2 Tbsp olive oil over medium heat. Add the butternut squash, sprinkle with 1/2 tsp kosher salt and a few cracks of pepper. Toss the squash to coat evenly in the olive oil, then spread it out in a single layer. Cover the pan with the lid and cook the squash for 5-7 minutes, tossing occasionally, until lightly golden in places but still slightly firm when pierced with a fork. Add the chopped spinach and toss together with the squash. Replace the lid and continue cooking until the spinach has wilted and the squash is tender, about another 1-2 minutes. Add the remaining 1 Tbsp olive oil to the pan and allow to heat gently, Add the almonds and garlic and stir to combine with the squash and spinach. Cook, uncovered, stirring constantly until the garlic is fragrant, about 30 seconds to 1 minute. Remove from heat and transfer the butternut squash mixture to a large mixing bowl.
- Fluff the cooked quinoa with a fork, then add it to the mixing bowl along with the prepared dressing, and toss it all together. Mix in the parsley and chives. Season with a few drops of hot sauce (if using), black pepper and an extra pinch of salt if needed. Serve warm or at room temperature.