Ingredients
- For the Harvest Quinoa Salad:
- — 2 cups of cooked Quinoa
- — 2 cups of blanched kale (lightly cooked in hot water)
- — 1 delicata squash (de-seeded)
- — 3 tbs oil (avocado or olive)
- — 1 cup butternut squash or cubed sweet potato
- — ¼ cup dried cranberries
- — ¼ cup of pecans
- — Salt and Pepper for seasoning
- Watermelon Maple Vinaigrette Dressing:
- — ½ cup of Evolution Fresh Watermelon Juice
- — 2 tbs Maple Syrup
- — 2 tbs of olive or avocado oil
- — 1 tsp lemon juice
Directions
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Step 1
For the quinoa salad: Slice up squash or sweet potato and place on baking sheet lined with parchment paper.
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Step 2
Drizzle with 1 tablespoon of oil and a sprinkle of salt and pepper. Roast at 400F for approx 15 minutes until browned and tender.
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Step 3
Combine squash with remaining ingredients. Set aside and make dressing