0 comments / Posted on by Helen Ficalora

Today we are going to share a fall salad recipe we found. It looks so delicious we had to share it!
  • 3 cups butternut squash, chopped
  • 1 Tbsp. olive oil
  • 1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
  • 1½ cups water
  • ⅓ cup dried cranberries
  • ⅓ cup red onion, fine!y chopped
  • 3 Tbsp. toasted pumpkin seeds
  • salt and black pepper
Balsamic Vinaigrette
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • salt and black pepper
  1. Set the oven to 400F
  2. Take your squash and drizzle olive oil on it in the bowl. Add salt and pepper to taste. Take the squash and place it on a baking sheet with foil. Put into the oven for 25 minutes or until the squash is soft/slightly brown.
  3. While the squash is in the oven, rinse quinoa in cold water until the water is clear. Then take the quinoa and water to a medium saucepan. Bring the water to a boil then lower the temperature to low. Cover the pan and wait till the liquid is absorbed. This should take about 20 minutes.
  4. To put together the salad, combine all of our ingredients in a large bowl. Then add some vinaigrette and mix together. Add salt and pepper to taste. Then put into the refrigerator for a couple hours before eating.
  5. For more information go to:


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