Fall Salad

Serves 4
Prep Time: 15 Minutes

Instructions

Preheat oven to 400 and place frozen butternut squash cubes in a bowl with extra virgin olive oil nd sprinkle with sea salt and black pepper. Toss. Spread onto a parchment-lined pan and bake for 15 minutes. Remove and set aside.

In a mixing bowl combine the dressing ingredients (from the tahini down to the maple syrup). Whisk until well blended.

Let's assemble the salad. Place all the vegetables with the dried cranberries and seeds. Toss it all together and pour the dressing over and toss again. Enjoy!

Ingredients

2 cups Baby Spinach (roughly chopped)
1/2 Green Apple (diced or sliced)
1/2 cup Dried Unsweetened Cranberries
1 cup Quinoa (cooked)
1/4 cup Pumpkin Seeds
1 cup Butternut Squash (I use frozen for this recipe)
2 Tbsp Tahini
2 Tbsp Apple Cider Vinegar
2 cup Lemon Juice
2 Tbsp Tamari
1/4 cup Nutritional Yeast
2 Garlic (cloves, minced)
2 Tbsp Maple Syrup

Instructions

In a mixing bowl combine the dressing ingredients (from the tahini down to the maple syrup). Whisk until well blended.

Let's assemble the salad. Place all the vegetables with the dried cranberries and seeds. Toss it all together and pour the dressing over and toss again. Enjoy!

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Fall Salad

Instructions

Ingredients

Instructions

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