Stuff by Tammy
Making delicious foods and loving life!

Quinoa Butternut Salad

Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017

This is a lovely warm quinoa salad.


3/4 Cup Dried Cranberries
3/4 Cup Baby Spinach Leaves
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Raw Honey
1 Tablespoon Olive Oil
Large Pinch of Salt
1 Butternut Squash, peeled and cut into a medium dice
1 Tablespoon Olive Oil
1/2 teaspoon Coarse Salt
1/2 large Sweet Onion, thinly sliced
1/2 Tablespoon Olive Oil
4 Cup Red Quinoa, cooked and kept warm
1 1/2 Cup Wheat Berries, cooked kept warm


  1. Place the spinach and dried cranberries in a large bowl. Cover and set aside.
  2. Place the lemon juice, honey, 1 T. Olive Oil, and pinch of salt in a small bowl and whisk until combined. Set aside.
  3. Preheat the oven to 425F. Line a baking pan with tin foil.
  4. Toss the diced butternut squash with 1 T. Olive Oil and 1/2 tsp. Salt. Spread the squash out evenly on the tin foil lined baking sheet.
  5. Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
  6. While the squash is roasting, place the 1/2 Tbsp. Olive Oil in a small saute pan and heat to medium/high.
  7. Add the sweet onion and saute for 2 minutes. Reduce the heat to medium and continue to saute for another 5-6 minutes, until the onion is lightly caramelized.
  8. Add the hot butternut squash, hot onions, warm quinoa and wheat berries to the bowl of spinach and cranberries. Toss together to slightly wilt the spinach. Add the dressing and toss until well coated.
  9. Serve warm

Inspired by: The Kitchen McCabe

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