Butternut Squash Quinoa Salad

• Vegetarian

• Produce

  • 1 Butternut squash, small
  • 1/2 cup Cranberries, dried
  • 5 oz Rucola

• Condiments

  • 1 batch Garlic tahini sauce, Roasted

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt

• Nuts & Seeds

  • 3/4 cup Almonds, smoked

Found on contentednesscooking.com

Description

Ingredients

• 5 oz rucola
• 1 small butternut squash, peeled and cut into chunks
• 1 cup quinoa, uncooked
• 3/4 cup smoked almonds
• 1/2 cup dried cranberries
• salt, pepper to taste
• 1 batch Roasted Garlic Tahini Sauce

Directions

• First roast the peeled and sliced butternut squash for around 20 minutes at 400°F. Season with salt and pepper, you can mix it with a splash of olive or coconut oil.
• While the butternut squash is in the oven, cook the quinoa according to the manufacturer’s instructions.
• To assemble: simply distribute the roasted butternut squash, quinoa, dried cranberries into small bowls, and top with roasted garlic tahini sauce.