A 20-minute salad that is packed with fall's best flavors. It is ideal as a side dish or a light meal (that you can meal prep) by itself.
- Baby spinach - Cooked quinoa - Walnuts - Dried cranberries - Butternut Squash
Peel and cut the butternut squash into cubes. Follow the same steps for the red onion as well.
Line a large baking sheet with parchment paper, add the prepared butternut squash and red onion and season with oil, salt, and pepper. Roast in the oven.
Meanwhile, place the quinoa and water over medium heat and bring it to boil. Reduce to simmer, cover and cook until no liquid is left in the pot.
Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper in a small jar.
Chop the walnuts and cranberries into smaller pieces. You can use a variety of other toppings. Be sure to check the recipe for more information.
Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss. Top it off with the cranberries, pomegranate.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Ina Garten's Butternut Squash Salad
Ina Garten Butternut Squash Salad with warm cider vinaigrette that highlights the bounty of the season while offering an eye-catching meal.