Butternut Squash & Quinoa Salad with Honey Mustard Dressing
For someone who craves healthy food and all-natural ingredients, salad can seem super tempting to eat. With its base being veggies, you’re already off to a healthy start in your meal! However, I can often get into a salad rut, where I end up having the same few salad ingredients over and over again for a quick, healthy, and easy meal. I typically always do greens, cucumber, carrots, and some vegetarian chicken. But then when I scroll through Instagram, I start to get foodspiration, and want to instead think outside the box to make my salads irresistible. I wanted to make a salad that incorporated seasonal produce, feel like a comfort food, but also have a summer-time vibe.
I created a 21 day fix-approved, all-natural butternut squash & quinoa warm salad with honey mustard dressing. This salad has healthful spring greens, tender butternut squash, crispy asparagus, quinoa, and a clean eating honey mustard dressing. It’s easy to make, yet has a home cooked feel–those that you’re serving it to are sure to know it was made with love.
For four servings, you will need for your salad:
- 1 butternut squash
- 1 cup dried quinoa
- 1 bunch of asparagus (or 10-12 stalks)
- 4 cups spring greens, kale, or arugula
- 1 T cumin
- High heat oil (I used Avocado oil, you could also use Grapeseed or coconut oil)
- Sprinkle of cinnamon.
- Optional: Chicken or vegetarian chicken (I used Gardein chicken) or tofu
For your clean-eating honey mustard dressing, you will need:
- 1/2 cup Greek yogurt
- 4 T Whole grain Dijon mustard (you can use regular Dijon as well, but I feel like you get the best flavor and texture from whole grain Dijon)
- 2 T honey
- 3 T apple cider vinegar
- 1/4 cup Avocado Oil
Step 1: Preheat your oven to 450 degrees F.
Step 2: Chop your butternut squash into small cubes, and cut your asparagus into thirds.
Step 3: Put your butternut squash and asparagus on a cookie sheet, drizzling with your high heat oil, as well as your 1 T cumin and sprinkling of cinnamon. Toss to coat and place in oven for 40 minutes (or until tender, I recommend checking at 30 minutes).
Step 4: While your asparagus and butternut squash are cooking, go ahead and make your honey mustard dressing. Place all of your ingredients in a mixing bowl and whisk together well. Set aside or in the fridge to chill while you continue to make your salad.
Step 5: Put 1 cup of uncooked quinoa and 2 cups of water in a pot. Bring to a boil, then lower heat, stir, and continue to cook for 15-17 minutes.
Step 6: If having with chicken, go ahead and prepare your grilled chicken.
Step 7: Place your salad greens in a bowl, and top with quinoa, veggies, chicken, and dressing.
21 Day Fix Container Counts: 2 green, 1 yellow, 1 orange, and if having with chicken or tofu 1 red.
I always love experimenting and making new, easy, yet flavorful recipes that are all-natural, guilt-free, and that the members of my 21 Day Fix group that I coach can utilize!
I hope you love this butternut squash & quinoa salad with honey mustard dressing, enjoy!
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