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!