This Roasted Butternut Squash and Quinoa Salad is a colorful, nutrient-dense dish perfect for your alpha-gal-friendly Thanksgiving table. The natural sweetness of roasted squash, combined with the nutty flavor of quinoa, makes it both delicious and filling.
Roasted Butternut Squash and Quinoa Salad
Servings: 6
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes.
- In a medium pot, cook the quinoa in vegetable broth. Bring to a boil, reduce heat, and simmer until all the broth is absorbed.
- In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
- Combine the roasted squash, quinoa, cranberries, and pecans. Drizzle the dressing over the salad and toss to coat.
Here’s to overcoming alpha-gal because we are more than conquerors in Christ and He is our healer! Enjoy!
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* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
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