A vibrant and nutritious salad combining roasted butternut squash, quinoa, fresh spinach, and a tangy tahini dressing, perfect for a healthy fall meal.
Ingredients
Produce
4cupsfresh baby spinach (chopped)
1.5cupscooked quinoa (cooked according to package directions (1/2 cup dry quinoa))
0.75cupbutternut squash (chopped)
1mediumapple (peeled and chopped)
0.33cuppepitas (pumpkin seeds or pecans)
3tablespoonsdried cranberries
Dressing
2tablespoonstahini
2tablespoonsapple cider vinegar
2tablespoonslemon juice
2tablespoonslow sodium tamari or aminos
4tablespoonsnutritional yeast
2teaspoonsminced garlic (about 2 cloves)
2teaspoonsmaple syrup
Instructions
Peel, seed, and cut the squash into cubes; roast at 400°F for 30-40 minutes.
Toast pepitas or pecans in the oven with the squash for 5-10 minutes until golden.
Combine spinach, quinoa, apple, cranberries, and cooled pepitas in a bowl.
Blend tahini, vinegar, lemon juice, tamari, nutritional yeast, garlic, and maple syrup until smooth to make dressing.
Add roasted squash to the salad, pour dressing over, toss, and serve immediately.
Notes
For extra crunch, add toasted nuts or seeds just before serving.