Red Quinoa & Butternut Squash Salad with Homemade Sweet Sage Dressing
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A simple, colorful Vegan fall dish full of flavor and variety.
Ingredients
  • 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
Instructions
  1. 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.)
  2. 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.)
  3. Saute the spinach in whatever you'd like (I used just a little olive oil and sea salt).
  4. 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).
  5. Throw together the quinoa and spinach in a bowl.
  6. Add dressing to the bowl and mix all ingredients together very well.
  7. Place the butternut squash (and dried cranberries if desired) in the salad last.
Notes
If you want even more dressing, simply double the dressing recipe given. Next time I make this, I will likely double.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2012/11/27/red-quinoa-butternut-squash-salad-with-homemade-sweet-sage-dressing/