You guys have been asking for more savory recipes, so I’m gonna deliver—starting with this BUTTERNUT SQUASH QUINOA SALAD! You know I loveeeeeee me some sweet treats, but I also want to show you more of the day to day, easy meals that I make for my fam; the ones that all four of us picky-ass eaters love—this salad is definitely one of them!
FOR THE SALAD: 2/3 cup quinoa 1 1/3 cup water (or bone broth if not vegan!) 1 lb butternut squash, chopped into cubes 1 red onion, chopped 1 tbsp olive oil 1/4 cup chopped pecans 1/2 cup dried cranberries 2 cups spinach or baby kale salt & pepper to taste FOR THE DRESSING: 3 tbsp olive oil 1/4 cup lemon juice 1/4 tsp garlic powder 1/4 tsp salt, pepper to taste
Heat oven to 400. Line a baking sheet with parchment paper. Spread the butternut squash and onions on the baking sheet. Pour 1 tb olive oil on top and use your hands to coat. If you need to add a little more oil, do it! Sprinkle with salt and pepper. Roast for 20-30 minutes, tossing once throughout. Once done remove from oven and let cool. Cook quinoa on the stove, by adding quinoa and water. Bring to a boil, then reduce heat to low and cook for 15 minutes. Make dressing by whisking all the ingredients together in a small bowl. Now assemble the salad. In a large bowl, add the butternut squash, onions, quinoa, spinach/kale, cranberries and pecans, and toss well with the dressing. Add salt and pepper to taste. EAT!
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