After a lengthy absence…I’m back! Between school and a new job I was so busy I barely had time to breathe, let alone blog. This semester I will try to balance a little better so I can blog at least more than one every few months…I promise 🙂
Despite the lack of posts, I was still whipping up some new recipes! This one was a favorite of mine – the combination of flavors is delicious and it is super filling. It can either be served warm (heat the quinoa and squash before putting all ingredients together) or as a cold salad. Top with your favorite salad dressing (I used balsamic vinegar and olive oil) and enjoy!
Cranberry and Butternut Squash Quinoa Salad
- 1 cup dry quinoa
- 2.5 cups raw spinach
- 3 cups butternut squash, cubed
- 1/3 cup dried cranberries
- 1/4 cup roasted, unsalted sunflower seeds
- 20 grape tomatoes, halved
- 1/2 cup feta cheese
1.) Preheat oven to 400 F. Lay out cubed squash on a greased baking pan or cookie sheet and drizzle with olive oil, salt and pepper, and any other seasonings desired. Bake for about 25-30 minutes, or until squash is soft.
2.) While squash is baking, cook quinoa according to package instructions.
3.) In each bowl layer quinoa, spinach, and squash and top with cranberries, sunflower seeds, tomatoes, and feta. Drizzle with your favorite dressing!