Butternut Squash & Quinoa Salad + Pumpkin Seeds

Theres no doubt that I've been on a pumpkin kick lately and this salad is just another item to add to the list. But, this salad gets even better as it is packed with incredible nutrients and super foods such as butternut squash, quinoa & pumpkin seeds, and it is gluten free & guilt free! Click to see the recipe details here or below

There are so many ways in which you can incorporate pumpkin seeds into dishes as well as butternut squash and quinoa. They are such versatile foods that can be used within a side dish or for this instance the main course. I have been eating this light and filling salad all week & its the perfect thing to tide over my hunger and keep me feeling full for hours. Lastly, since most of the items within this dish are savory, the hints of sweetness from the dried cranberries are the perfect thing to liven this salad up. 

I also am obsessed with how colorful this dish is and it will make the perfect item to bring to your upcoming Fall get togethers or a Thanksgiving side dish as well. This dish takes no longer than 30 minutes total and that is mainly due to the required time for the quinoa to cook. 

I can't wait for all of you to enjoy & when you do, because I know you won't be able to resist, share and spread some love with me on Instagram @oliviasobjectsofobsession or on my Facebook page, here. 

Ingredients: 

1. 3 cups butternut squash, cubed
2. 1 cup uncooked quinoa
3. 2 cups water
4. 1/3 cup dried cranberries
5. 1 red onion (or whatever your preference) 
6. 3 Tbsp roasted pumpkin seeds
7. Salt and pepper
   Vinegarette Dressing: 
8. 1/2 cup olive oil 
9. 1/4 cup balsamic vinegar 
10. 1 tsp honey
11. 1 tsp dijon mustard
12. 1 tsp minced garlic 

Directions: 

1. Preheat the oven to 400 degrees
2. In a large bowl, place the cubed butternut squash. Season with olive oil and salt and pepper and place into the oven until soft. (20-25 minutes). 
3. While squash is roasting, place the quinoa on the stovetop for 15 minutes to cook, until water has absorbed. Bring to a boil and then reduce down to a simmer. 
4. Once squash and quinoa have finished cooking, let the quinoa and butternut squash cool completely and combine squash, quinoa, dried cranberries, red onion, pumpkin seeds and vinaigrette with salt and pepper. 
5. Chill in fridge. 
6. Enjoy! 

Pumpkin Maple Pecan Granola (GF)

Since its officially Fall, I have seriously been craving anything to do with Pumpkin. Pumpkin spice, pumpkin seeds, pumpkin pie, pumpkin patches...pretty much anything that involves pumpkins! Therefore, this week for our Motivation Monday recipe, I have decided to focus on an easy, homemade Pumpkin Maple Pecan granola. It not only has roasted pumpkin seeds, but also pumpkin puree in it. 

This recipe is so easy, it takes only about 30 minutes and 25 of those are in the oven! It also only uses a handful of ingredients and since its homemade it isn't overloaded with sweetness and extra sugary ingredients. It tastes like Fall on a spoon and a burst of flavors in your mouth. Its crunchy, not too sweet, light, pumpkin-ey, nutty and all around amazing! I found this incredible recipe here, so make sure to check it out, on how to make. 
 

Make sure to note, that even if you do not believe the granola is done in the oven, remember that it continues to crisp when it is cooling.  

This granola is the perfect thing to put on your yogurt or to bring to work with you as a snack and since it is filled with healthy fats, proteins and fiber, it will keep you feeling full and satisfied throughout the day. 

If you do end up making this amazing granola, and how could you not, make sure to tag me on Instagram @oliviasobjectsofobsession and @minimalistbaker where I found the recipe!! 

Happy Fall!