Sweet Roasted Squash Quinoa Salad
As we are transitioning closer to spring I like to start incorporating more raw, vibrant vegetables onto my plate. However, I do have a hard time of letting go of my beloved winter roasted veg. There’s just something about a caramelized vegetable that just warms the soul! So, to start the transition, I like to combine the two, and, that’s what this Sweet Roasted Squash Salad is all about!
1/2 butternut squash, peeled and cubed
1 cup quinoa, cooked in 2 cups of water (per package instructions)
1/4 red cabbage, sliced thinly
1/2 orange pepper, diced
2 tsp unsalted sunflower seeds
2 tsp dried cranberries
1/2 lime, zest and juice
6 sprigs of cilantro, chopped finely
2 tbsp extra virgin olive oil
Pinch of sea salt
Heat your oven to 450 F. Peel and dice your squash into small bite size cubes. Coat in olive oil and pinch of salt, roast for 10 minutes each side, stirring half way. While the squash is roasting cook your quinoa. Once both are cooked let them cool off.
While the squash and quinoa are cooling, prep the rest of your salad ingredients. Once they are cooled, add all of your salad ingredients to a large bowl. Dress with olive oil, lime juice + zest, and a small pinch of sea salt.
Store in an air tight container for up to a week.
I like to keep this salad going all week for lunches by adding a another source of protein each time, such as chickpeas!