2016 is the year of butternut squash. From soups to salads, this versatile veggies prevents high blood pressure, keeps you regular, improves eye sight, keeps bones strong, protects your skin, boosts your immune system, reduces inflammation and aids weight loss (just to name a few).
I've experimented with a few recipes and found a FAVORITE that I made for Thanksgiving and Christmas this year (but it can be used for dinner or lunches all fall and winter long!). Try out this salad filled with superfoods for your next meal prep!
Butternut Quinoa Super Salad
1 cup uncooked tri-color quinoa
1 cup cubed and roasted butternut squash
1 apple, diced (I used a Gala apple)
1 green onion, thinly sliced
2 cups baby kale or spinach, chopped
1/3 cup dried cranberries
2 tablespoons toasted slivered almonds
Salt and pepper to taste
Cider vinaigrette for dressing the salad.
Preheat oven to 400, add butternut squash with 1 tbsp of olive oil in oven and bake for 20-30 minutes
While butternut squash is in the oven, in a medium sized saucepan bring 2 cups of water to a boil.
Reduce the heat to low, cover, 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 off quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, and almonds.
Mix in the desired amount of cider vinaigrette and season with salt and fresh ground pepper as needed.
Cover and refrigerate until ready to serve
1 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon dijon mustard
1 tablespoon maple syrup (not pancake syrup)
2 teaspoons extra virgin olive oil
salt and pepper to taste
In a small pot add the apple cider, vinegar, and shallots.
Bring to a boil over medium high heat.
Let it cook for 8 minutes
Remove from the heat and pour into a bowl
Mix in the remaining ingredients then add to salad
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