Harvest Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 Apple
  • 2 cups Baby kale or spinach
  • 1 cup Butternut squash
  • 1/3 cup Cranberries, dried
  • 1 Green onion

• Pasta & Grains

  • 1 cup Tri-color quinoa

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tbsp Almonds, toasted
  • 2 tbsp Pepitas, raw or roasted and salted

Found on reciperunner.com

Description

Ingredients

• 1 cup uncooked tri-color quinoa
• 1 cup cubed and roasted butternut squash
• 1 apple, diced (I used a Gala apple)
• 1 green onion, thinly sliced
• 2 cups baby kale or spinach, chopped
• 1/3 cup dried cranberries
• 2 tablespoons toasted slivered almonds
• 2 tablespoons pepitas (raw or roasted and salted)
• Salt and pepper to taste
• Cider vinaigrette for dressing the salad.

Directions

• In a medium sized saucepan bring 2 cups of salted water to a boil.
• Rinse and drain the quinoa then add it to the boiling water.
• Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
• Remove the quinoa from the heat and let it cool to room temperature.
• Prepare the cider vinaigrette and set aside.
• In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
• Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
• Cover and refrigerate until ready to serve.