Delicata Squash and Cranberry...Delicata Squash and Cranberry Quinoa Salad

Delicata Squash and Cranberry Quinoa Salad requires approximately 50 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 5 and costs 96 cents per serving. One serving contains 190 calories, 6g of protein, and 3g of fat. This recipe from Peanut Butter and Peepers has 811 fans. A mixture of cranberries, olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Plenty of people really liked this hor d'oeuvre. Overall, this recipe earns a spectacular spoonacular score of 100%. Stuffed Delicata Squash With Barley Salad, Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter, and Glazed Delicata Squash are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 400F.Line a baking sheet with parchment paper.Peel, seed and chop squash into bite size pieces.

2. 02

   Place squash onto cookie sheet and spray with cooking spray, season with cayenne pepper, cinnamon, salt and pepper and give it a mix. Roast for about 20 minutes or until squash is fork tender, flipping half way through.Meanwhile, in a pot add vegetable broth and quinoa. Bring to a boil, place on simmer and cover and simmer for approximately 10 minutes, until broth is evaporated. Fluff with a fork.In a skillet add olive oil and onion. Cook over low-medium heat for about 3 - 5 minutes, until onion is tender.

3. 03

   Add squash,to the skillet and a couple of handfuls of fresh spinach and cook until spinach is wilted.

4. 04

   Add quinoa to the skillet, mix until incorporated. Stir in cranberries and place in serving bowl.