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Side dishe for 6

Roasted Butternut Squash Salad

Roasted squash and quinoa combine with avocado, citrus, salt, and pepper in a warm, filling salad.

Typical price

$4.24for 4 servings

$1.06 per serving$4.24 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

AmericanVegetarianVeganDairy-freeBudgetSide dishesLunchesCold-weather comfortFallWinter

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Winter squash (butternut, spaghetti)$1.29/lb typical2.5 lb$3.23Typical price
Quinoa, couscous, barley$0.20/oz typical6 oz$1.20Typical price
Avocados$1.29 each typical1$1.29Typical price
Total for the servings shown$6.36

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

  • 1 large butternut squash
  • 2 tbsp melted coconut oil or extra-virgin olive oil
  • fine sea salt (optional)
  • 1 cup uncooked quinoa
  • 1 large ripe avocado
  • fresh lemon or lime juice (optional)
  • fine sea salt and freshly ground black pepper (optional)

Steps

  1. Heat the oven to 425 F and prepare a large baking sheet.
  2. Peel and cube the squash, toss it with the oil and salt, and roast for 25 to 30 minutes until tender.
  3. Rinse the quinoa, combine it with 2 cups water in a saucepan, and simmer covered for 15 minutes.
  4. Let the quinoa stand covered for 5 minutes, then fluff it with a fork.
  5. Combine the squash, quinoa, diced avocado, citrus juice, salt, and pepper in a large bowl.

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