Warm Butternut Squash and Quinoa Salad

Warm Butternut Squash and Quinoa Salad

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/2 lbs. butternut squash, peeled and cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 1/2 teaspoons Jamaican Jerk Seasoning, divided

Dressing:

  • 1 small onion, peeled and quartered
  • 1 clove garlic, peeled
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup hot mango chutney
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Salad:

  • 3 cups shredded kale
  • 1 cup shredded radicchio
  • 1 cup quinoa, cooked
  • 1/2 cup toasted walnuts, chopped

Directions

  1. Preheat oven to 425°F.  Line a 15x10x1-inch baking pan with aluminum foil and spray with nonstick cooking spray.
  2. Add squash, oil and 2 teaspoons Jamaican Jerk Seasoning; stir until squash is coated.
  3. Bake for 15 to 20 minutes or until fork tender.

Dressing:

  1. Add onion and garlic to food processor bowl. Pulse until chopped.
  2. Add 1/2 teaspoon Jamaican Jerk Seasoning and remaining Dressing ingredients to food processor bowl.
  3. Process until blended.

Salad:

  1. Toss squash, dressing, kale, radicchio and quinoa in a large bowl until blended.
  2. Sprinkle with walnuts before serving, if desired.

Serves: 8-10

Test Kitchen Tip: Quinoa can be cooked in a rice cooker.  Use 1 cup quinoa with 2 cups of water.

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