BUTTERNUT SQUASH QUINOA SALAD

GLUTEN FREE / VEGAN

butternut squash quinoa salad by kalejunkie

BUTTERNUT SQUASH QUINOA SALAD

INGREDIENTS

FOR THE SALAD:
2/3 cup quinoa
1 1/3 cups water (or bone broth if not vegan!)
1 lb butternut squash, chopped into cubes
1 red onion, chopped
1 tb olive oil
1/4 cup chopped pecans
1/2 cup dried cranberries
2 cups spinach or baby kale
salt & pepper to taste
FOR THE DRESSING:
3 tb olive oil
1/4 cup lemon juice
1/4 tsp garlic powder
1/4 tsp salt, pepper to taste

You guys have been asking for more savory recipes, so I’m gonna deliver—starting with this BUTTERNUT SQUASH QUINOA SALAD! You know I loveeeeeee me some sweet treats, but I also want to show you more of the day to day, easy meals that I make for my fam; the ones that all four of us picky-ass eaters love—this salad is definitely one of them!

 

serves 6 to 8

INSTRUCTIONS

Heat oven to 400.
Line a baking sheet with parchment paper.
Spread the butternut squash and onions on the baking sheet.
Pour 1 tb olive oil on top and use your hands to coat.
If you need to add a little more oil, do it!
Sprinkle with salt and pepper.
Roast for 20-30 minutes, tossing once throughout.
Once done remove from oven and let cool.
Cook quinoa on the stove, by adding quinoa and water.
Bring to a boil, then reduce heat to low and cook for 15 minutes.
Make dressing by whisking all the ingredients together in a small bowl.
Now assemble the salad. In a large bowl, add the butternut squash, onions, quinoa, spinach/kale, cranberries and pecans, and toss well with the dressing.
Add salt and pepper to taste. EAT!