Curry Roasted Butternut Squash Quinoa Salad recipe with step by step photos. This quinoa salad is the perfect healthy side dish that should be on your Thanksgiving table.
Ever wonder how a food blogger decides what gets posted to the blog and what doesn’t? Today I’m sharing how I decide what gets posted on the blog. When I was back in the east-coast, I would generally make something and have my friends come over and try it, or I would have my co-worker friends try my goodies. Back home I had enough people around me who gave me valuable input to dishes I made.
Nowadays, it’s just Mr. HoneyWhatsCooking and I, and we all know he isn’t exactly a spice lover. So how do I decide what gets featured on my blog? In an ideal world, I would need both mine and my husband’s approval, but there are times when he loves my dish, and I don’t, and other times, I love my dish, and he doesn’t usually because it’s too spicy.
Essentially it comes down to this, if I don’t think my dish is blog-worthy, I don’t post it, it’s that simple. It doesn’t matter if my husband, friends, or family likes it, if I don’t like it, it doesn’t qualify as blog-worthy. If I don’t believe in a recipe, I can’t post it. I’m curious to hear what other Food Bloggers handle this situation.
And now onto this Curry Roasted Butternut Squash Quinoa Salad, it’s the perfect side dish to any Thanksgiving feast. Make this healthy salad this Thanksgiving.
curry roasted butternut squash quinoa salad is:
Hearty
Satisfying
Gluten-Free
Dairy-Free
Almost Vegan (use maple syrup instead of honey)
Flavorsome
Healthy
Easy to Prepare
Great Meal-prep Option
Curry Roasted Butternut Squash Quinoa Salad
Ingredients
for the butternut squash
- 1 organic butternut squash chopped into small cubes (roughly 3 - 3.5 cups)
- 2 tbsp extra virgin olive oil
- 1 tsp pure honey*
- 1 1/2 tsp curry powder I used Trader Joe's
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp rosemary
for the quinoa - made in an InstantPot
- 1 cup quinoa
- 1 cup water
- 1/8 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp salt
for the curry lemon vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp pure honey*
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp curry powder
to assemble
- all the cooked quinoa fluffed with a fork
- curry roasted butternut squash
- 2 cups organic baby arugula
- 1/4 cup organic cranberries
- 1/4 cup + 2 tbsp slivered almonds toasted
- 1/3 cup fresh cilantro chopped
- a few pumpkin seeds as garnish
Instructions
- Preheat oven to 400 degrees.
- Remove skin, and cube the butternut squash.
- Prepare your butternut squash marinade by combing the remaining ingredients from the "for the butternut squash" section... oil, honey, curry powder, garlic powder, rosemary, salt and black pepper.
- Pour the marinade over the butternut squash and coat well.
- Place the butternut squash on a baking tray and spread out to ensure even cooking.
- Into the oven for 25-30 minutes, depending on how soft you want your squash. Toss once half way.
- Now prepare your quinoa. Add all the ingredients in the "for the quinoa" section to an InstantPot. Follow the basic instructions on using an InstantPot, cook on high pressure for 1 minute, and enable natural release. This will take about 15-20 minutes.
- Prepare the curry lemon vinaigrette by combining all the ingredients listed above respectively.
- Toast the slivered almonds on low-medium heat for 3-5 minutes.
- Once you can smell the aroma, turn off the stove.
- Check on the butternut squash, should be done.
- The quinoa should be done, fluff with a fork and add the quinoa to a large mixing bowl.
- Followed by the butternut squash.
- Add the arugula.
- Pour all the curry lemon vinaigrette on top.
- Add the cranberries, toasted almonds, and fresh cilantro.
- Toss well. Adjust salt as need be.
- Top with pumpkin seeds as garnish.
Notes
DID YOU MAKE T?
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