from the Simplicious Cookbook
This nutrient-dense salad is packed with butternut squash, quinoa, apples and pecans. Every bite is like a mouthful of autumn goodness.
Ingredients
Salad:
1 cup water
½ cup dry quinoa
4 cups diced butternut squash, cut into 1-inch pieces
2 tablespoons avocado oil
1 teaspoon Himalayan salt
½ cup pecan pieces
1 ½ cups chopped arugula, spinach or kale
1 medium apple, sliced
1 green onion, chopped
Apple Cider Vinegar Dressing:
6 tablespoons avocado or olive oil
¼ cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Salt and black pepper to taste
Directions
Salad: In a saucepan add water, bring quinoa to a boil, then reduce heat to low, cover, and let simmer for approximately 13 minutes. Let cool.
Preheat oven to 400F. Place butternut squash on a parchment-lined baking sheet, and toss with oil and Himalayan salt. Bake for 35 to 40 minutes, until caramelized and tender. Let cool.
Once squash and quinoa are cooled, place in a large bowl with pecan pieces, arugula, apple and onion.
Dressing: In a Mason jar, mix oil, vinegar, maple syrup, mustard, salt and pepper.
Toss salad with desired amount of dressing until well coated. Only half of the dressing is needed for this salad. Use the other half for other green salads. The dressing can be stored in the fridge for up to 2 weeks.
Note: Quinoa and squash can be made ahead.
Makes 4 servings
Nada’s Tips & Tricks: You can make this salad all year long, changing up the fruit and greens for when they’re in season. I like my dressing with a little zing so will add a dash of hot sauce or a few chili flakes. This salad is filling so can be your vegetarian option – also a great side to a beautifully grilled steak. Add cranberries for the holiday table.
Contents and images used with permission by Denise Lawson Wellness. The Simplicious Cookbook