2cupsbaby kale, spinach or other dark greens, chopped
⅓cupdried cranberries
2tbsptoasted slivered almonds
2tbspsunflower or pumpkin seeds
salt and pepper to taste
Roasted Butternut Squash and Onion
1small butternut squash, peeled, seeded and cubed
1small onion
1tspextra virgin olive oil
salt and pepper to taste
1applediced
Cider Vinaigrette Dressing
1cupapple cider or apple juice
2tbspapple cider vinegar
2tbspminced shallot
1tbspdijon mustard
1tbspreal maple syrup
2tspextra virgin olive oil
Instructions
Toss butternut squash and onion with 1 teaspoon olive oil and salt and pepper to taste.
Bake on a foil-lined baking sheet in a single layer at 400 degrees for 15-20 minutes or until tender, tossing it around once with a spatula.
Set aside.
In a medium sized saucepan bring 2 cups of salted water to a boil.
Rinse and drain the quinoa then add it to the boiling water.
Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
Remove the quinoa from the heat and let it cool to room temperature.
Prepare the cider vinaigrette and set aside.
In a large bowl combine the cooled quinoa, roasted butternut squash and onions, apple, chopped greens, cranberries, almonds and sunflower or pumpkin seeds.
Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
Cover and refrigerate until ready to serve.
Notes
If you plan to make the salad ahead of time, wait until just before serving to add in the toasted almonds and sunflower or pumpkin seeds so that they stay crunchy, then toss with apple cider vinaigrette.