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Champagne Style Vinaigrette
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Butternut Squash, Quinoa, Cranberry Salad
All the best fall flavors in one dreamy bowl, topped with BRIANNAS Champagne Vinaigrette.
Made With
Cook Time
25 minutes
Prep Time
15 minutes
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Ingredients
3 cups
1 cup
⅓ cup
3 tbsp.
1 tbsp.
1 ½ cups
⅓ cup
-
butternut squash, chopped into 3/4-inch wide cubes
uncooked quinoa
dried cranberries
toasted pumpkin seeds
olive oil
water
finely chopped red onion
Kosher salt and fresh black pepper
Directions
Step 1
Preheat the oven to 400 degrees F.
Step 2
In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
Step 3
While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
Step 4
To assemble the salad, combine the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.
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