Description
This hearty Butternut Squash Quinoa Salad is full of seasonal vegetables, a creamy apple cider vinaigrette, and delicious fall flavor.
Ingredients
Scale
For the Salad
- 2 cups cooked quinoa
- 1 1/2 cups cubed roasted butternut squash
- 6 ounces brussel sprouts, thinly sliced or shredded
- 1 medium honeycrisp apple, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 dried cranberries
- 1/3 cup pumpkin seeds
- 1/3 cup green onion
For the Apple Cider Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 2 cloves garlic
- 2 tablespoons whole grain dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt (plus more to taste)
- pepper to taste
Instructions
- Add all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
- Add all of the salad ingredients to a large bowl. Drizzle the desired amount of the dressing over the salad.
- Toss lightly until everything is well combined and evenly distributed.
- Serve and enjoy!