Tag Archives: Mustard (condiment)

Warm Autumn Butternut Squash Quinoa Salad

2 Nov

The weather man described today as a blustery fall day. He was right. And I love it! There is something about a cozy fall day that can’t be beat.


When I lived in Florida, the thing I missed most about the Midwest was fall. My warm-blooded friends didn’t get it. They would look at me cross-eyed when I couldn’t contain my excitement about heading north for a fall weekend.  Wearing sweaters, bundling up in a puffy jacket, throwing on a pair of boots, and eating “fall food”. Things look, smell, and taste better during a Midwest fall.

This Autumn Butternut Squash Quinoa Salad is just the thing to warm up with on your next cozy fall day. It’s great on its own as lunch or a light dinner or would be great paired with simple roasted chicken or pork tenderloin. You decide 🙂 Just make sure you pour yourself a healthy glass of red wine, crank on the oven, and enjoy the beginning of the hibernating season.

IMG_2669 IMG_2668

Warm Autumn Butternut Squash Quinoa Salad

Makes 2 meal servings or 4 side servings

*The dressing will make more than you need for this recipe, save the rest in an airtight container in the refrigerator for 3-4 days. It works great as a dressing for a simple greens salad.

The Squash:

1 small butternut squash, peeled, and cut into 1-inch cubes

1 medium Granny Smith apples, peeled, cored, and cut into 1-inch pieces

2 tablespoons coconut oil, melted

1/2 teaspoon cinnamon

The Salad

1 cup cooked quinoa

1/4 cup dried cranberries

1/4 cup pecans, chopped

The Dressing*

1/4 cup canola oil

2 tablespoons apple cider vinegar

2 tablespoons maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon herbamare (this is a dried herb seasoning blend)

1/4 teaspoon dijon mustard

1. For the squash: preheat the oven to 425 degrees. In a shallow baking dish, pour the melted coconut oil and cinnamon over the cubed squash and apples. Gently toss to combine. Roast squash in the oven for about 45 minutes until tender, stirring occasionally.

2. While the squash is roasting, Prepare the dressing. In a small bowl, whisk together the apple cider vinegar, maple syrup, cinnamon, cloves, nutmeg, herbamare, and dijon mustard. Slowly whisk in the canola oil. Next, soak the dried cranberries in 1 cup of hot water for about 10 minutes until they are plump. Drain.

3. When the squash and apples are done roasting, in a medium bowl, combine the squash mixture with the quinoa, chopped pecans, and cranberries. Toss lightly with the dressing as desired (I used about 3-4 tablespoons of dressing for the entire recipe). The flavors marinate more the longer it sits so don’t be afraid to toss the entire salad all at once ahead of time.

Alice and Louise

Butter, Sugar, and Mishaps: Adventures in Baking

Buckwheat for your health

Learn more about this superfood - Buckwheat!

how to be an analyst

a navigation of psychoanalysis and motherhood

Chez CateyLou

Always hungry.

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

Dannivee Studio

capturing life, creating art

Miss Marzipan

healthy • heartfelt • homemade

The Gourmand Traveller

A blog about food.

thought i might suggest...

the title says it all.


Smile Always

Andie Duncan : Motherload VO

Where smart, silly and serious play extremely well together.

My Favourite Pastime

Simple Everyday Recipes