The weather here in New Jersey has been absolutely perfect. Mid-sixties, still warm but not too warm, and bracing for the chunky sweat weather on the horizon. It’s getting me all excited for my favorite fall flavors and recipes which brings me to this delicious throwback - a cozy quinoa salad packed with some of the best fall flavors and a little goat cheese to pull it all together. It’s just so good and the perfect easy meal or side for any day of the week or maybe even a football Sunday or pumpkin carving party!
Here’s What You’ll Need:
1 small butternut squash, peeled, de-seeded, and cubed
8 oz cooked quinoa
1/2 cup spinach, chopped
1/4 cup goat cheese crumbles
2 tbsp pepitas (pumpkin seeds)
2 tbsp dried cranberries
1 tbsp apple cider vinegar
1 tsp EVOO
Sea salt and black pepper to taste
Instructions:
Toss the butternut squash with ~ 2 tbsp avocado oil, sea salt, and black pepper and roast at 425 for about 20-25 minutes.
In a large bowl, mix together the quinoa, butternut squash, spinach, goat cheese, pepitas, dried cranberries, apple cider vinegar, EVOO, and sea salt and black pepper to taste.
Serve and enjoy!
