Name: Honey Lime Butternut Squash and Quinoa Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

The best recipe for Honey Lime Butternut Squash and Quinoa Salad

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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 vegan gluten free recipe mix

Honey Lime Butternut Squash and Quinoa Salad

The best recipe for Honey Lime Butternut Squash and Quinoa Salad

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Prep Time: 5

Cook Time: 30

Total Time: 35

Course: Kid food, Main Meal, Pregnancy, Side Dish

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 479kcal

Cost: $3

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 🙂

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Cristina Cavanaugh RD LDN

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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