Week 29: Butternut Squash and Cranberry Quinoa Salad

butternut squash

Another late blog post…boooooo me.  Still catching up on everything, pretty much, including moving/unpacking, work, all of the other things I’ve been neglecting over the past few weeks.  This will be a brief post since I need to get a jump on cabbage for Week 30.  Sorry, butternut squash!  You are a great vegetable and don’t deserve to be rushed.

We’ve been eating so much takeout and fast food since moving that I was really craving a healthy, hearty salad.  This quinoa concoction caught my eye and got the thumb’s up.  My original plan was to make the chili at the end of the post and I bought all of the ingredients before changing my mind, so I’ll be doubling up on butternut squash this week.  ‘Tis the season!

Butternut Squash and Cranberry Quinoa Salad

butternut squash quinoaThe Verdict:

Difficulty: Easy, as long as you remember to buy the pre-cut chunks of butternut squash and don’t try to cut one up yourself (wayyy too much work when someone else can do it for you for a few cents more).

Taste:  I liked it!  Definitely satisfied my craving for a delicious, nutritious lunch.  It was pretty sweet, what with the balsamic vinaigrette and cranberries, so it might be more of a side dish for some people than a main course, although it certainly counts as a complete meal, nutrition-wise.

Making later this week:

Butternut Squash Chipotle Chili with Avocado

Balsamic Butternut, Kale and Cranberry Panzanella

Twice Baked Butternut Squash (with quinoa and gorgonzola)


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