Roasted

Butternut Squash Quinoa Salad

GF & VEGAN

Prep the vegetables for roasting

01.

Cut butternut squash in small cubes and slice red onion for roasting.

Roast vegetables in the oven

02.

Drizzle them with olive oil & sprinkle with salt & pepper. Roast at 450 F for 25-30 min.

Make the balsamic vinaigrette

03.

Whisk together olive oil, balsamic vinegar, dijon, maple syrup, garlic, salt & pepper in a bowl.

Assemble the salad

04.

Place roasted veggies, cooked quinoa, baby spinach, walnuts, & cranberries in a salad bowl.

Drizzle & Toss

05.

Drizzle it with the dressing, give it a gentle toss and serve.

EASY, HEALTHY & DELICIOUS

Perfect for meal planning!

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Make it today!