This Butternut Squash Quinoa Salad is the perfect winter salad for the whole family. It's nutrient dense and super filling which make it a great lunch option. This recipe is: vegan, oil-free, gluten-free, and refined sugar-free.
Begin by preheating the oven to 400. Once the oven is preheated, peel, de-seed, and chop the butternut squash into bite-sized chunks. Place on a sheet pan and drizzle with the coconut aminos. Toss and ensure all the pieces are evenly coated. Place the sheet pan in the oven to bake for 25-30 minutes, or until the squash is tender and has caramelized.
While the butternut squash is baking, cook the quinoa in a medium pot on medium heat until it has absorbed all the water and is light and fluffy. While the quinoa is cooking, separate the pomegranate seeds from the pomegranate.
Make the dressing by combining the coconut aminos, tahini, dijon mustard, and water together in a small bowl. Whisk until smooth.
Once the butternut squash has caramelized and the quinoa is done, assemble the salad. Add the spring mix to the large serving bowl, then add the butternut squash, quinoa, pomegranate, and chopped walnuts. Toss before pouring the dressing over the salad, toss again lightly, and enjoy!