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The best recipe for Honey Lime Butternut Squash and Quinoa Salad
This is not your average butternut squash recipe!
My mom went to a farm in Connecticut last week and brought us back loads of butternut squash. I wanted to try something a little different then the normal “fall” flavors so, I added cumin, lime and sesame seeds.
We don’t eat much dairy in our house so, I always try to sneak calcium rich ingredients into our meals. Sesame seeds are such a great source of calcium, 88 mg in only 1 tablespoon! They have such a mild flavor and can be added to almost anything…smoothies, raw dough balls, baked goods, salads, you name it! For a little calcium boost, I always sprinkle sesame seeds onto Noah’s meals (he has no idea!).
Honey Lime Butternut Squash and Quinoa Salad
The best recipe for Honey Lime Butternut Squash and Quinoa Salad
Servings 4
Calories 479kcal
Cost $
Ingredients
- 2 cups butternut squash cut into bite sized pieces
- 2 cups quinoa cooked
- 1 cup red cabbage thinly chopped
- 3 scallions chopped
- 2 tablespoons sesame seeds
- For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey agave if vegan
- 3 tablespoons fresh lime juice
- dash cumin
- salt and pepper to taste
Instructions
- Toss butternut squash in a drizzle of olive oil, place on a baking sheet and bake at 400 degrees for 25-30 minutes or until tender. Let cool.
- In a large bowl, combine cooked quinoa, butternut squash, red cabbage, scallions and sesame seeds.
- Meanwhile, whisk together dressing ingredients, pour over salad and mix until well combined.
- Enjoy 🙂
Nutrition
Calories: 479kcal | Carbohydrates: 72g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 18mg | Potassium: 854mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7802IU | Vitamin C: 33mg | Calcium: 103mg | Iron: 5mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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