Butternut Squash and Quinoa Salad with Chili Sour Cream Dressing
PREP TIME: 10 Min(s)
TOTAL TIME: 55 Min(s)
SERVINGS: 6
Dinner
Lunch
Side Dish
What you need:
- 1 cup halved pecans
- 2/3 cup pumpkin seeds
- 3 Tbsp. maple syrup, divided
- 2 tsp. chili powder, divided
- 1/4 tsp. cinnamon
- 2 cups cubed peeled butternut squash (1 inch pieces)
- 2 Tbsp. olive oil
- 1 cup BREAKSTONE’S Sour Cream
- 2 Tbsp. apple cider vinegar
- 1/4 tsp. garlic powder
- 2 cups thinly sliced red apple
- 2 cups thinly sliced Tuscan kale
- 1 cup cooked quinoa
How to make it:
- Heat oven to 350°
- Combine pecans, pumpkin seeds, 2 Tbsp. maple syrup, 1 tsp. chili powder and cinnamon together in a medium bowl. Spread onto baking sheet lined with parchment paper. Bake 10 to 15 min. or until toasted; reserve.
- Combine squash with olive oil. Add to baking sheet lined with parchment paper. Bake 25 to 30 min. or until golden brown and fork tender.
- Meanwhile, combine sour cream, vinegar, garlic powder, and remaining maple syrup and chili powder; reserve.
- Arrange squash, kale, apples and quinoa in a serving dish. Top with reserved pumpkin seed mixture; drizzle with sour cream dressing.
Recipe Nutrition Facts
(Per Serving) 110 calories, 4g total fat, 1g saturated fat, 0g trans fat, 10mg cholesterol, 85mg sodium, 16g carbohydrate, 2g dietary fiber, 12g sugars, 2g protein, 0%DV vitamin D, 0%DV calcium, 0%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.