| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 12g | 1.5g | 53g |
| sugars | fibre | protein | salt |
| 14g | 7g | 10g | 0.1g |
Why I Love Israeli Autumn Quinoa Salad with Roasted Squash and Cranberries
Living in Boston, with my Irish grandparents just a stone’s throw away, I’ve found that blending flavors from my New England home and my ancestral roots comes naturally to me. Hence, my undying passion for recipes like the Autumn Quinoa Salad with Roasted Squash and Cranberries, an Israeli-inspired dish. With its earthy flavors, it brings a touch of comfort to my family’s fall table.
Roots and Inspiration
Autumn in New England always evokes beautiful colors and fresh harvests, and this dish epitomizes that. Despite its Israeli roots, I find that the mixture of quinoa and butternut squash echoes the heartiness of an Irish stew. The inspiration for this salad came from a renowned Israeli chef, Eyal Shani, who is known for his unique combination of Middle Eastern flavors.
A Distinctive Fusion of Flavors
What I absolutely love about the Autumn Quinoa Salad with Roasted Squash and Cranberries is the vibrant fusion of flavors. The mild nuttiness of the quinoa pairs well with the sweetness of the roasted squash, while the tartness of the cranberries provides a delightful surprise. The added freshness from the minced parsley, mint, scallions, the tanginess from the lemon juice, and a satisfying crunch from the toasted walnuts – it’s a symphony of taste in every bite, reminiscent of a Waldorf salad.
Great as a Standalone or Companion Dish
This salad accompanies a host of dishes brilliantly. I love serving it alongside a traditional shrimp boil or a nicely seared salmon. Of course, it shines on its own as a light and energizing lunch too. The good thing is, even my Laura and our little boy find it appetizing.
Unlike the traditional stews and pies from my grandmother’s kitchen, this recipe takes less time and effort. And although it’s not born from the pages of my family’s recipe book, the Autumn Quinoa Salad with Roasted Squash and Cranberries has undoubtedly become a part of our culinary tradition. It’s a nod to my New England surroundings and a fruitful marriage of the various culinary influences in my life.
What You’ll Need
- 2 cups of quinoa
- 4 cups of water
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped scallions
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 1/2 cup chopped walnuts, toasted
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit. Arrange the butternut squash cubes on a baking sheet, drizzle with a tablespoon of olive oil and season with salt and pepper to taste. Roast in the oven for 20-25 minutes, or until the squash is tender and slightly caramelized around the edges. Remove from the oven and allow it to cool.
Step Two
While the squash is roasting, rinse the quinoa under cold water and drain. Add it to a medium-sized pot along with the water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the water. Fluff the cooked quinoa with a fork and set aside.
Step Three
In a large mixing bowl, combine the cooled roasted squash, cooked quinoa, dried cranberries, chopped parsley, mint, and scallions. Toss everything together to combine.
Step Four
In a small bowl, whisk together the remaining olive oil and fresh lemon juice. Drizzle this over the salad and toss again to combine. Season with additional salt and pepper if needed.
Step Five
Just before serving, top the salad with the toasted chopped walnuts. This Autumn Quinoa Salad with Roasted Squash and Cranberries can be served warm, at room temperature, or chilled. Enjoy!
