Harvest Quinoa Salad

Serves 4
Prep Time: 20 minutes

 

Instructions


Preheat oven to 350. Place the frozen butternut squash on a parchment-lined baking sheet and spray with nonstick cooking spray (please don't use Pam. I like chosen foods avocado oil spray). Sprinkle with sea salt and pepper and bake for 10-12 minutes (or until cooked through).

Meanwhile, in a small bowl, combine the dressing ingredients (tahini down to maple syrup). Whisk until well blended. You can also place everything into a high-speed blender.

In a medium bowl add spinach. If you are using a combination of greens that include kale, squeeze a little lemon juice on the greens and give them a massage with your hands for 1 minute. This will break down the cell walls of the kale to make it less bitter and allow the nutrients to be more digestible.

Now add the quinoa, apple, and dried cranberries to the leafy greens.

Once the butternut squash has cooled, add it to the bowl as well. Toss everything. Slowly add in your dressing. Serve with pepitas and enjoy!

Notes: *You can also use toasted pecans if you want a different type of nut *You can use kale in lieu of spinach or even use a combination of greens *You can also use any dried fruit or even pomegranate seeds.

Ingredients

 

4 cups Baby Spinach (roughly chopped)
1 cup Quinoa (cooked)
1 cup Butternut Squash (frozen)
1 Apple (sliced)
1/4 cup Pumpkin Seeds (also called pepitas)
1/4 cup Dried Unsweetened Cranberries
2 tbsp Tahini
2 tbsp Apple Cider Vinegar
2 tbsp Lemon Juice
2 tbsp Tamari
1/4 cup Nutritional Yeast
2 Garlic Cloves (minced)
1 tbsp Maple Syrup

Instructions

Grind your almonds in a food chopper or processor (a small bullet-type blender will work too). Soak your dates in about 1 tbsp of water (Medjool dates are very soft so they don't have to have this step)

Place everything (from the almond butter to the sea salt) in a bowl and mix well. You can also put them in a food processor to combine

Place your dates and the water they are in into a blender or chopper and chop them up. This should form a type of paste. You can also use date paste if you wish. It's ok if there are small chunks in it

Roll the mixture into small balls, place on a parchment-lined plate, and place in the freezer for 20-25 minutes.

Put dark chocolate and coconut oil in a microwave-safe bowl and melt on 50% heat in 1-minute increments until melted. Be sure to stir it well.

Take the balls out of the freezer. Dip them in the chocolate mixture (I use a fork to lower them in) and place them back on the parchment paper

Roll or "dust" them in the different toppings options and place them back in the fridge or freezer for a few hours. Enjoy!

CHECK OUT MORE RECIPES

Pizza Stuffed Zucchini Boats

Read the recipe

Maple Cranberry Sauce

Read the recipe

Chocolate Mousse

Read the recipe

Stuffed Mushrooms

Read the recipe

Pineapple Turmeric Smoothie

Read the recipe

Pink & Loud Hummus

Read the recipe