Caramelized Butternut Squash Quinoa Salad with Roasted Grapes
2 cups butternut squash, cut into 1” cubes
1 Tbsp olive oil
1 cup quinoa
2 cups low sodium chicken broth
2 cups red grapes
1/2 cup goat cheese, crumbled
1 tsp salt, divided
1/2 tsp pepper, divided
Handful thinly sliced basil
Instructions
Preheat oven to 415 degrees F.
On a large baking sheet lined with parchment paper or a silicon baking sheet, add butternut squash evenly so they are not overlapping and drizzle with olive oil. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
Place into oven and roast for 35 – 40 minutes, or until soft and edges are brown. Toss around every 10 minutes.
When butternut squash has 10 minutes remaining, place grapes onto a small baking sheet and sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper. Place in oven and roast for 10 minutes, or until grapes start to burst and wilt. Remove from oven and set aside until ready to assemble salad.
Meanwhile, cook quinoa according to package instructions, except substituting chicken broth of water. (If your quinoa recipe calls more than a 2:1 ratio of water to quinoa, please follow those proportions.) Once quinoa is done cooking, set aside.
To assemble salad, in a large bowl, add quinoa, caramelized butternut squash, roasted grapes, goat cheese and basil. Mix well and serve at room temperature or warm.
Notes
*You can make this salad ahead of time and reheat before serving. It holds wonderfully!
