Butternut Squash Salad
- Servings -
- My Notes -
INGREDIENTS
- 0.5 cup Butternut Squash - cut into cubes
- 0.06 teaspoon Salt
- 0.13 teaspoon Freshly Ground Black Pepper
- 2 tablespoon Extra Virgin Olive Oil - divided
- 1 tablespoon Dried Cranberries - no sugar added
- 1 tablespoon Lemon Juice - freshly squeezed
- 1 tablespoon Maple Syrup
- 0.13 teaspoon Ground Cinnamon
- 1.5 cup Quinoa - cooked
- 10 Pecan Halves - crushed
- 10 Macadamia Nuts - unsalted
- 1.5 tablespoon Fresh Cilantro - chopped, divided
INSTRUCTIONS
- Preheat oven to 400°Fahrenheit.
- Place diced butternut squash in a bowl with 1 tablespoon oil, salt and pepper. Toss to coat. Line a baking sheet with tin foil and spread out squash. Place baking sheet in preheated oven and bake for 25-30 minutes or until tender.
- Put dried cranberries in a small bowl and cover with boiling water. Steep for 10 minutes, and then strain fruit and discard the water.
- In a small bowl, make the dressing and combine 1 tablespoon olive oil, lemon juice, maple syrup and cinnamon.
- In a medium-sized bowl, add in butternut squash, cranberries, cooked quinoa and nuts. Next, pour in dressing and stir to combine. Add in 1 tablespoon cilantro and stir again to combine.
- Place your Butternut Squash Salad on a serving platter and garnish with remaining cilantro.
