Vegetarian

Quinoa/Butternut Squash Salad is for Salad.

Quinoa/Butternut Squash Salad takes 30 minutes to prepare.

Quinoa/Butternut Squash Salad takes 20 minutes to cook.

Quinoa/Butternut Squash Salad makes 10 servings.

The ingredients for Quinoa/Butternut Squash Salad are:

2 Cups Quinoa (I use Red and White mixed)
3 Cups Cubed Butternut Squash
1 Cup Dried Cranberries
1/3 Cup Roasted Pumpkin Seeds
1 Cup Julliened Sorrel or Spring Mix
1.5 Tbsp Olive Oil
1/3 Cup Maple Syrup
1/3 Cup Apple Cider Vinegar
1.5 Tbsp Dijon Mustard
Salt to taste

Here is how you make Quinoa/Butternut Squash Salad:

Boil quinoa in water until cooked. Drain extra water off.Cube and sautee squash in 1 T of Olive Oil. Mix in squash and dried cranberries with the quinoa once cooked.To make dressing mix the maple syrup, apple cider vinegar, and dijon together.Roast pumpkin seeds in 1/2 T of Olive Oil. Even if they are already roasted, reroasting brings a crispness and toasted flavour.Stack and roll leaves from Spring Mix to julienne.When you are ready to eat, pour on the dressing and toss. Serve and top with julienned spring mix and pumpkin seeds.If you suspect there will be leftovers, take out what you will eat and then toss with the dressing, as the dressing loses it's flavour if it is absorbed by the quinoa over time. Same goes with the spring mix - it will turn brown if not used fresh, and the pumpkin seeds will get soggy. Number of Servings: 10Recipe submitted by SparkPeople user DOLLYV1.

The nutritional information for Quinoa/Butternut Squash Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 245.3

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 78.1 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 4.8 g
• Protein: 5.9 g

The dietary needs meet for Quinoa/Butternut Squash Salad is Vegetarian