Butternut Squash Quinoa Salad
GF & VEGAN
Prep the vegetables for roasting
Cut butternut squash in small cubes and slice red onion for roasting.
Roast vegetables in the oven
Drizzle them with olive oil & sprinkle with salt & pepper. Roast at 450 F for 25-30 min.
Make the balsamic vinaigrette
Whisk together olive oil, balsamic vinegar, dijon, maple syrup, garlic, salt & pepper in a bowl.
Assemble the salad
Place roasted veggies, cooked quinoa, baby spinach, walnuts, & cranberries in a salad bowl.
Drizzle & Toss
Drizzle it with the dressing, give it a gentle toss and serve.
EASY, HEALTHY & DELICIOUS
Perfect for meal planning!
Make it today!