Sautéed Squash and Quinoa Salad
This healthy and flavorful Sautéed Squash and Quinoa Salad Recipe is surprisingly easy to make and can be done in less time. Need to watch your weight this holiday season? This fresh salad will keep you on track with your health goals!
Prep Time10 mins
Cook Time15 mins
- 2 Cups Butternut Squash Cubes
- 1/4 Cup Olive
- 1 Tbsp Sesame Seeds
- ½ Cup Uncooked Quinoa
- 2 Cup Vegetable Stock
- 4 Cups Arugula
- 2 Cups Red Leaf Lettuce
- 1 Apple Sliced
- 1 Red Onion chopped
- 1 Stalk Celery sliced
- Pinch Salt
Salad Dressing (Balsamic Vinaigrette)
- ¼ Cup Balsamic Vinegar
- 1/4 Cup Olive oil
- 1 Tbsp Honey or Agave Syrup for Vegan Salad
- 1 Garlic Clove minced
- 1 Tbsp Lemon Juice
- 1 tsp Lemon Zest
- Salt and Pepper to taste
In a non-stick frying pan, heat a ¼ cup of olive oil.
Add squash sauté for 5 minutes until squash is golden brown and tender.
Add Salt and Sesame seeds, sauté for 1-2 minutes.
Remove squash and sesame seeds from pan and place on papertowels to drain oil and allow to cool.
In a medium pot boil the vegetable stock over high heat.
Add quinoa and simmer for 10 minutes or until tender. Drain and set aside.
Whisk together ¼ Cup Balsamic Vinegar, 1/4 Cup Olive oil, 1 Tbsp Honey, 1 Garlic Clove (minced), 1 Tbsp Lemon Juice, 1 tsp Lemon Zest, Salt and Pepper to taste.
In a bowl place sautéed squash, quinoa, chopped red onion, celery, honey, pinch of pepper, sliced apple, lettuce and arugula. Drizzle enough dressing in to lightly coat the salad and toss to combine.
Serving: 1g | Calories: 514kcal | Carbohydrates: 87g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 889mg | Potassium: 1219mg | Fiber: 11g | Sugar: 33g | Vitamin A: 15064IU | Vitamin C: 43mg | Calcium: 183mg | Iron: 5mg