Quinoa Cranberry and Butternut Squash Salad

Quinoa Cranberry & Butternut Squash Salad - Holisticole

Makes 4 servings

What you need:
3 cups butternut squash, chopped
1 tbsp coconut oil, melted
1 cup uncooked quinoa
1½ cups water
⅓ cup dried organic cranberries
⅓ cup red cabbage, finely shredded
Handful of basil microgreens
3 tbsp raw pumpkin seeds
1 avocado, sliced
Himalayan salt and black pepper

½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tsp unpasteurized wildflower honey
1 tsp organic dijon mustard
1-2 garlic cloves, minced
Himalayan salt and black pepper

What to do:
-Preheat the oven to 400 degrees F.
-In a large bowl, toss the chopped butternut squash with melted coconut oil. Season with salt and pepper, to taste. Arrange in a single layer on a baking sheet and roast for 20-25 minutes or until squash is fork tender and lightly browned.
-While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium pot. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
-To assemble the salad, add quinoa to a large bowl and fluff with a fork, then add in roasted squash, cranberries, red cabbage and pumpkin seeds. Combine the vinaigrette ingredients and pour over the salad, mix until well combined. Season with salt and pepper, fold in the basil microgreens and either enjoy warm, or chill in the refrigerator for couple hours.
-Top with avocado slices and enjoy!

This salad is ah-mazing as leftovers - serve with some lemon wedges to bring out the flavours again as quinoa has a tendency to absorb all the vinaigrette.

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