Butternut Squash, Quinoa & Celery Salad
Ingredients:
1 Whole Butternut Squash, Peeled, Cut into 1” Cubes
½ Cup Sliced Shallots
½ Red Bell Pepper, Sliced
½ Green Bell Pepper, Sliced
3 Tbsp Olive Oil
2 tsp Salt
Dash of Pepper to Taste
1 Cup Uncooked Quinoa
2 Cups of Water
⅓ Cup Dried Cranberries
¼ Pumpkin Seeds
1 Cup Diced Celery, Left Raw for Crunch
4 tsp Dried Parsley
For The Dressing:
3 Tbsp Apple Cider Vinegar
2 tsp Raw Honey
3 Tbsp Olive Oil
1 ½ tsp Cinnamon
Salt/Pepper to Taste
Instructions:
Preheat Oven to 400
Place the butternut squash, shallots, red/green peppers on a baking sheet, season with 3 Tbsp olive oil, 2 tsp salt and a dash of pepper. Toss to coat.
Bake the mixture for about 25-30 minutes until squash is tender.
While the mix is baking, add quinoa and water to a small saucepan. Stir and bring mixture to a boil. Cover and reduce to simmer for 15 minutes until liquid has dissolved. Remove from heat, let stand for 2 minutes then fluff with a fork.
For the dressing: using a small bowl, whisk together the apple cider vinegar, 3 Tbsp olive oil, honey, cinnamon and salt/pepper.
In a large bowl and the squash mix and quinoa along with the additional ingredients. listed, drizzle with the dressing and mix it all together.