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Fall Quinoa Salad with Butternut Squash and Raisins Recipe




  • 2½lb butternut squash, peeled, seeds removed, and cut into 2.5cm cubes
  • 4tbsp extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 3 yellow onions, thinly sliced
  • 600g cooked quinoa


1. Preheat the oven to 220°F/gas mark 7. Place the squash on a baking sheet; add 2tbsp of the oil, season with salt and pepper, and toss to coat. Spread in a single layer. Roast until the squash is tender and slightly browned, about 40 minutes. Transfer to a wire rack, and let cool to room temperature.

2. In a large skillet over medium-low heat, warm the remaining oil. Add the onions and 1tsp salt and cook, stirring occasionally, until caramelised, about 30 minutes. Lower the heat if the onions begin to char. Transfer to a bowl to cool completely.

3. In a large bowl, combine the cooked quinoa, squash, onions, rocket, parsley, raisins, tarragon and pumpkin seeds. Add half of the vinaigrette and toss to coat, adding more if necessary. Season with salt and pepper, and serve.

Recipe courtesy of The Vibrant Life by Amanda Haas. Photos by Erin Kunke. Published by Chronicle Books.


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