Quinoa and Spinach Salad with Roasted Butternut Squash and Feta
Quinoa and Spinach Salad with Roasted Butternut Squash and Feta is a hearty and healthy salad that's perfect for a quick and easy lunch or dinner. The combination of sweet roasted butternut squash, crunchy red onion, fresh baby spinach, salty feta cheese, and fragrant cilantro is a symphony of flavors and textures that will tantalize your taste buds. The balsamic vinegar adds a touch of acidity and brightness, balancing out the sweetness of the squash and the richness of the feta. This salad is not only delicious, but it's also packed with nutrients, making it a great choice for health-conscious eaters.
The inspiration for this salad came to me on a cold winter day when I was craving something warm and comforting. I had some leftover cooked quinoa in the fridge, and I was looking for a way to use it up. I also had a butternut squash that I had been meaning to roast, so I decided to combine the two. I added some chopped red onion, baby spinach, feta cheese, and cilantro, and tossed it all with a simple balsamic vinegar dressing. The result was a salad that was both satisfying and refreshing. I've been making this salad ever since, and it's become one of my favorite go-to meals.
Quinoa and Spinach Salad with Roasted Butternut Squash and Feta Quinoa and Spinach Salad with Roasted Butternut Squash and Feta Quinoa and Spinach Salad with Roasted Butternut Squash and Feta Quinoa and Spinach Salad with Roasted Butternut Squash and Feta
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 cup quinoa, cooked
  • 1 tablespoon olive oil
  • 1 butternut squash, peeled and cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped red onion
  • 1 cup baby spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons balsamic vinegar
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Toss the butternut squash with olive oil, salt, and pepper.
  3. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
  4. While the squash is roasting, cook the quinoa according to the package directions.
  5. Once the quinoa is cooked, fluff it with a fork and set it aside.
  6. In a large bowl, combine the quinoa, roasted butternut squash, red onion, spinach, feta cheese, and cilantro.
  7. Drizzle with balsamic vinegar and toss to coat.
  8. Serve immediately.
Why It Works
  • The combination of sweet roasted butternut squash, crunchy red onion, fresh baby spinach, salty feta cheese, and fragrant cilantro is a symphony of flavors and textures that will tantalize your taste buds.
  • The balsamic vinegar adds a touch of acidity and brightness, balancing out the sweetness of the squash and the richness of the feta.
  • This salad is not only delicious, but it's also packed with nutrients, making it a great choice for health-conscious eaters.