With warmer weather here, salads like this one start speaking to me. Fresh, inspiring and full of new flavors!
1 cup Butternut Squash (cut into small cubes)
1/8 tsp Cinnamon
Sea Salt & Black Pepper (to taste)
1/3 cup Quinoa
2 cups Baby Spinach
1/2 Apple (small, peeled and finely chopped)
1 tbsp Red Onion (finely chopped)
1 tbsp Walnuts (finely chopped)
2 tbsps Apple Cider Vinegar
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Place the butternut squash cubes on the baking sheet and season with the cinnamon and salt and pepper to taste. Toss to coat the squash with the seasoning then arrange into a single, even layer (do not overcrowd the pan). Bake for 25 to 30 minutes, flipping halfway through, or until the cubes are cooked through and have browned on both sides.
Meanwhile, cook the quinoa according to package directions.
To assemble the salad, divide the baby spinach, quinoa, and butternut squash between bowls and top with the apple, red onion, and walnuts. Drizzle with apple cider vinegar. Enjoy!
Want Leftovers?- Make a double batch. Refrigerate in an airtight container for up to four days.
Nut-Free? Omit the walnuts and use sunflower or pumpkin seeds instead.
More Flavor? Mix the apple cider vinegar with honey or maple syrup for sweetness. Add fresh herbs, dried cranberries, or crumbled goat cheese.
Following a higher Fat plan? Add extra virgin olive oil to the apple cider vinegar.
Needing a plan so you can learn how to eat more things like this? It only takes 20min. (in person or via phone) to create a custom plan for you. Make your appointment HERE