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    Home » Recipe » Cuisine » American » Curry Roasted Butternut Squash Quinoa Salad (gluten-free, dairy-free, vegan option, healthy)

    Posted on: Nov 13, 2018 · Modified: Oct 25, 2022 by honeywhatscooking · 2 Comments

    Curry Roasted Butternut Squash Quinoa Salad (gluten-free, dairy-free, vegan option, healthy)

    73 shares
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    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.
    Curry Roasted Butternut Squash Quinoa Salad (gluten-free, dairy-free, vegan option, healthy)

    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.
    Curry Roasted Butternut Squash Quinoa Salad

    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.
    Curry Roasted Butternut Squash Quinoa Salad

    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

    Curry Roasted Butternut Squash Quinoa Salad is the perfect healthy side dish that should be on your Thanksgiving table.
    5 from 2 votes
    Author: Nisha @ honeywhatscooking
    Pin Recipe Print Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Salads & Fruits, Sides
    Cuisine American, Indian-Inspired
    Servings 4 -6 servings

    Ingredients
      

    for the butternut squash

    • 1 organic butternut squash, chopped into small cubes (roughly 3 - 3.5 cups)
    • 2 tablespoon extra virgin olive oil
    • 1 teaspoon pure honey*
    • 1 ½ teaspoon curry powder, I used Trader Joe's
    • ¾ teaspoon salt
    • 1 teaspoon garlic powder
    • ¼ teaspoon black pepper
    • 1 teaspoon rosemary

    for the quinoa - made in an InstantPot

    • 1 cup quinoa
    • 1 cup water
    • ⅛ teaspoon turmeric
    • ½ teaspoon cumin
    • ¼ teaspoon salt

    for the curry lemon vinaigrette

    • 2 tablespoon extra virgin olive oil
    • 1 tablespoon pure honey*
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • ½ teaspoon curry powder

    to assemble

    • all the cooked quinoa, fluffed with a fork
    • curry roasted butternut squash
    • 2 cups organic baby arugula
    • ¼ cup dried cranberries
    • ¼ cup + 2 tablespoon slivered almonds, toasted
    • ⅓ 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

    * Go Vegan - skip the honey and substitute with maple syrup.
    ** Want Cheese - this would pair beautifully with feta or goat cheese.

    DID YOU MAKE T?

    Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

    I love seeing your creations

    Keyword Butternut Squash, Quinoa, Salad
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

    Pin Roasted Butternut Squash Quinoa Salad
    curry roasted butternut squash quinoa salad - gluten-free, dairy-free, vegan option, healthy.

     

     

     

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    Reader Interactions

    Comments

    1. Sonia says

      November 24, 2020 at 1:52 pm

      Im planning to make this tomorrow! Is this supposed to be sweetened dried cranberries or fresh ones?

      Reply
      • honeywhatscooking says

        November 25, 2020 at 1:53 am

        Sorry about the confusion Sonia. Definitely should be dried cranberries - most are sweetened anyway. It's corrected.

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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