Butternut Squash Quinoa Salad

Want a salad that will fuel you for your day? Loaded with antioxidant-rich vegetables and sprinkled with sweet dried cranberries, this butternut squash quinoa salad isn’t your average dinner. With a zesty fall inspired dressing over protein-packed quinoa, you’ll be plant-powered all afternoon.

Ingredients

Quinoa Salad:
1 cup quinoa , dry
1¼ cup water
1 small butternut squash, peeled, cubed
2 Tbsp coconut oil
1 cup peas, fresh or frozen
¾ cup dried cranberries
2 cups spinach, roughly chopped
½ cup sliced almonds
Citrus Salad Dressing:
¼ cup orange juice
2 Tbsp apple cider vinegar
4 Tbsp flax oil or Vega® Omega Oil Blend
2 Tbsp yacon syrup or maple syrup
2 tsp orange zest
Season with sea salt

Preparation

Place all salad dressing ingredients in a mason jar and shake well until all ingredients are combined. If the dressing seems too thick add a little more apple cider vinegar to achieve a thinner consistency. Place lid on jar, and refrigerate overnight.
Cook quinoa according to directions. Once it is cooked and cooled, place in an air-tight container and place in refrigerator.
Cut butternut squash into ½ inch cubes, toss with 1 tablespoon of grapeseed oil and place on one side of a large baking sheet.
Bake at 425°F for 35 minutes, tossing halfway through. Squash should be soft and easily pierced with fork when done. Remove from oven, let cool, and place in separate air-tight containers in the refrigerator.
Remove salad dressing, quinoa, and squash from refrigerator.
Combine all salad ingredients in a bowl and toss with Citrus Dressing.
Serve immediately.

Enjoy!