Fall Quinoa Salad with Butternut Squash, Pecans and Apples

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Fall Quinoa Salad with Butternut Squash and Apples





Ingredients:

1 cup dry quinoa
5 cups chopped butternut squash from 1 small squash, or the neck of 1 medium
4 cups spinach or chopped kale
1 medium apple
1 15oz can chickpeas, rinsed and drained
1/2 cup pecans
3 tablespoons olive oil divided
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon dried sage
Salt + pepper to taste


Instructions:

Preheat the oven to 400ºF.
Toss the chopped butternut squash in one tablespoon of olive oil in a medium bowl and add pepper for extra flavor. Place the coated squash on a baking sheet and let them roast for 30 – 40 minutes, flipping half way through.
Once you flip the squash, start your quinoa. Bring 2 cups of water to boil, add your dry quinoa and let simmer for 8 – 10 minutes.
While the squash and quinoa are cooking, prepare your apple and pecans. Core the apple first then chop it into mini bite size pieces. Chop your pecans and toast them in a toaster over or small fry pan.
Allow the squash and quinoa to cool for 15 minutes before assembling the salad. Add quinoa, squash, spinach, apple, chickpeas and pecans into a large bowl and toss together.
Whisk together the remaining ingredients, pour over the salad and toss again to coat.

** If you're a bit of a lazy cook like me, try using frozen quinoa & butternut squash. You can even buy sliced apples :-)