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.
- 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
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.