It's Pumpkin Season! Try This Easy Salad

Horiz EmbedPhoto: Courtesy of James Ransom/Food52.
This red quinoa salad has roasted squash, white beans, toasted pumpkin seeds, and cilantro, all mixed in a spicy lime vinaigrette. The bright, citrusy element of the dressing complements the filling, richness of the squash and beans, which also really helps to lighten up this whole grain, whole veggie meal.
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Red Quinoa Salad with Spicy Lime Vinaigrette
Serves four
Ingredients
For the Quinoa Salad
1/2 cup pumpkin seeds
1/2 tsp olive oil
1 tsp smoked paprika
1 1/2 lb peeled, seeded butternut squash cut into 1-inch cubes
1 tbsp canola oil
1 cup red quinoa
2 cups water
15 oz white beans or 1 can, drained
1/4 cup cilantro leaves, roughly chopped
For the Vinaigrette
1 shallot, finely chopped
1 clove garlic, finely chopped
1 small jalapeño, seeded and finely chopped
Zest of 1/2 lime
Juice of 2 limes
1 tsp lemon juice
1/2 tsp crushed red pepper flakes
2 tbsp olive oil
2 tbsp canola oil
Salt and pepper, to taste
Horiz Embed2Photo: Courtesy of James Ransom/Food52.
Instructions
1. In a small bowl, combine the shallot, garlic, jalapeño, lime zest and juice, lemon juice, salt, black pepper, and red pepper.
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2. Gradually whisk in the olive and canola oils in a slow steady stream until combined. Taste for seasoning, and set aside until ready to dress the salad.
3. Set the oven to 350 degrees Fahrenheit. On a baking sheet, combine the pumpkin seeds with the olive oil and paprika in one even layer. Toast for eight minutes in the oven, or until browned and fragrant. Set aside to cool.
4. Turn the oven temperature up to 400, and on the same baking sheet, combine the butternut squash and canola oil. Season with salt and pepper, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
5. In a saucepan over medium heat, toast the quinoa, stirring often, for two minutes, or until the grains are aromatic. Add the water and a pinch of salt. Stir well and bring to a boil. Lower the heat, cover the pan, and simmer for 15 to 20 minutes, or until quinoa is tender. Transfer to a large bowl and fluff with a fork.
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6. Add the squash, white beans, half of the pumpkin seeds, and half of the cilantro to the quinoa. Drizzle with the lime dressing and toss gently. Taste for seasoning, and add more salt and pepper. Garnish with remaining pumpkin seeds and cilantro.