Try this Blueberry, Butternut Squash and Quinoa Salad recipe, or contribute your own.
Suggest a better description1. Preheat oven to 450. In large bowl, toss squash with 1 tablespoon of oil. Spread on rimmed baking sheet; bake until tender, about 22 minuts; let cool.
2. Meanwhile, in medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes. Remove from heat and cover; let stand 5 minutes. Fluff with folk; cool.
3. In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper; set aside.
4. In large bowl combine squash, green onions, blueberries, arugula and quinoa. Drizzle with dressing; toss to combine.
Notes, tips & suggestions: Quinoa should be easy to find at your local supermarket but, if not, couscous makes a perfect substitute.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 235 | ||
Calories from Fat: 44 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.1mg | 1 % | |
Potassium 624mg | 16 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 37.1g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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