Quinoa with Roasted Butternut Squash, Pine Nuts, Feta

• Vegetarian
• Gluten free

• Produce

  • 1 Of butternut squash, half medium size
  • 1 Onion, large

• Condiments

  • 1 French vinaigrette salad dressing

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1/4 cup Feta cheese

Found on juliasalbum.com

Ingredients

• 1 and 1/2 cups cooked quinoa
• 1 large onion, sliced
• half of butternut squash, medium size
• 3 tablespoons olive oil
• salt
• French Vinaigrette salad dressing (add generous amounts of dressing to individual portions)
• 1/4 cup Feta cheese
• 1/4 cup pine nuts, toasted

Directions

• Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
• Peel the squash and slice it into 3/4 inch cubes. You will only need 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
• Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly before adding to the salad.
• Caramelize sliced onion as described in this post
• In a large bowl, combine cooked quinoa, roasted butternut squash, caramelized onions, and mix with the dressing. Add the dressing only before the serving, and add as much as you want to individual portions, as both quinoa and butternut squash tend to be on a dry side, and this dressing (when generously applied) fixes this beautifully!
• Top each individual serving with Feta cheese and toasted pine nuts.
• Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing only before serving.