Colorful meets delicious with this Red Quinoa & Butternut Squash Salad with Homemade Sweet Sage Dressing.
Does anyone else agree that sometimes the Thanksgiving table isn’t very colorful?
Turkey, potatoes, stuffing and gravy don’t really lend themselves to making the Thanksgiving table bright.
I thought a side quinoa dish would be great, and then I remembered I had never used Red Quinoa. This was my chance to liven up our Thanksgiving table.
Red Quinoa & Butternut Squash Salad with Homemade Sweet Sage Dressing
Click HERE to save this recipe for later.
- 1-2 cups roasted butternut squash slices
- 1 cup dry quinoa
- 2 cups spinach
- 4 Tbsp olive oil
- 2.5 Tbsp Apple Cider Vinegar
- ¾ tsp. sage
- cayenne pepper, pinch
- Monk Fruit, pinch
- sea salt, to taste
- dried cranberries, optional
- Roast the Butternut squash. (The simplest way to roast Butternut squash is to preheat oven to 400 degrees. De-seed and de-pulp your Butternut squash. Cut the squash up, however you'd like. Coat with olive oil (which I did in this case) or coconut oil (which tastes even sweeter). Bake for 20-35 minutes, depending on how big/thick your pieces are.)
- Cook the quinoa. (The simplest way to cook quinoa is to place 1 cup quinoa and 2 cups water in a pan on the stove to boil. Once it's boiling, cover and let simmer until the quinoa has soaked up all water.)
- Saute the spinach in whatever you'd like (I used just a little olive oil and sea salt).
- Mix the dressing in a bowl or salad dressing shaker (I love THIS ONE) (4 Tbsp olive oil + 2.5 Tbsp Apple Cider vinegar + ¾ tsp. chopped sage + cayenne + monk fruit + sea salt).
- Throw together the quinoa and spinach in a bowl.
- Add dressing to the bowl and mix all ingredients together very well.
- Place the butternut squash (and dried cranberries if desired) in the salad last.
You will heal. I will help.