STORIES
FALL SALAD RECIPE
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Today we are going to share a fall salad recipe we found. It looks so delicious we had to share it!
INGREDIENTS
- 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
INSTRUCTIONS
- Set the oven to 400F
- 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.
- 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.
- 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.
- For more information go to:
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