Thanksgiving is right around the corner and although it’s not my personal favorite holiday, it does come with some pretty awesome food. The only trouble is that the vast majority is not gluten-free or dairy-free, nevertheless both.
Which is why I can’t wait to share some of my favorite adapted autumn recipes like pan-roasted broccoli, cauliflower mashed potatoes, chicken & butternut squash meatloaf, apple cider doughnuts, and chicken stuffing.
First up—A warm and savory tri-color quinoa salad with fragrant roasted squash, sweet caramelized onions, and tart dried cranberries.
It’s a beautiful vegan, harvest side dish, perfect for Thanksgiving, holiday gatherings and cozy nights in. :)
GLUTEN-FREE, VEGAN BUTTERNUT SQUASH, CRANBERRY & QUINOA SALAD
- 1/2 medium butternut squash, peeled, seeded and chopped
- 4 tsp olive oil, divided
- 1 cup tri-color quinoa
- 1/2 cup dried cranberries
- 2 cups water
- 1 1/2 cups onions, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 cup sliced almonds
- 1 tbsp fresh-squeezed lemon juice
- Salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Toss chopped squash with 1 tsp olive oil, salt and pepper. Spread in a single layer across the baking sheet.
- Bake until squash is caramelized and can easily be pierced with a fork, roughly 25-35 minutes.
- In medium pot, bring quinoa, cranberries and water to boil.
- Reduce heat, cover and simmer until water is evaporated, approximately 12-15 minutes.
- In the meantime, heat 1 tsp oil in medium skillet over medium heat.
- Add onions, stirring occasionally until golden brown and translucent, roughly 8-10 minutes.
- While onions are cooking, mix together the remaining 2 tsp of oil, almonds and lemon juice. Add to quinoa.
- Remove onions from heat, stir in thyme and add to quinoa.
- Season with salt and pepper to taste then toss until well coated.
- Transfer to serving plate and enjoy!