Quinoa & Butternut Squash Salad
The perfect fall harvest salad! This salad is great when expecting to have leftovers or needing to prepare it ahead of time.
Just keep refrigerated until it’s time to eat!
- 1 cup quinoa
- 2 cups bone broth
- 1 butternut squash peel and dice
- 3 cups spinach
- 1 cup walnuts
- 1/2 cup dried cranberries
- 1/2 red onion thinly sliced
- 1/2 cup extra virgin olive oil
- 1 Tbs dijon mustard
- 3 Tbs apple cider vinegar
- 2 tsp sage
- 1 garlic clove minced
- sea salt & pepper
Add quinoa and broth to a pot and bring to a boil. Turn to low, cover, and cook for 20 minutes.
Dice squash and lightly coat with olive oil, sage, salt, and pepper. Roast in the oven for 425oF for 30 minutes.
For the Dressing: Combine olive oil, dijon mustard, apple cider vinegar, sage, garlic, salt, and pepper. Either place all ingredients in a mason jar and shake well or use an emersion blender to mix well.
In a large serving bowl mix quinoa, butternut squash, spinach, walnuts, cranberries, and onion.
When time to serve, add dressing and mix well.