From the Cook
From the Cook
From the Cook
1/4
Butternut Squash Quinoa Salad
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Instructions
1
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Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet, and toss with the 2 tablespoons olive oil and salt and pepper, to taste. Bake for 30-40 minutes, or until the squash is tender and caramelized.
2
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Toast the pecans in a small skillet over medium to medium low heat, stirring often, for 8-10 minutes or until golden brown and fragrant. Keep a close eye on them as they can burn very quickly. Set aside to cool.
3
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Place the cooked and cooled quinoa, roasted butternut squash, kale green onion, pomegranate and pecans in a large bowl.
4
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Toss with the desired amount of dressing until well coated and season to taste with salt and pepper. Serve and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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