I love fall flavors. Butternut squash is one of my favorite, favorite things. So, anything with butternut squash gets my automatic vote of approval. But I also had some leftover quinoa salad to use up. So, I thought I’d mix the two & serve it with greens doused in Alpine Avocado dressing. Soooooo tasty!
1 cup quinoa, rinsed
1/3 cup dried cranberries (I used apple juice sweetened)
1/3 cup chopped walnuts
1/2 tbsp. olive oil
3/4 tsp apple cider vinegar
1/2 lemon (squeeze the juice)
garlic salt–to taste
fresh ground pepper–to taste
* Cook the quinoa according to directions. Meanwhile, preheat oven to 375, wash your butternut squash, chop it in half, and cover with tin foil. Bake until almost cooked. Chop walnuts & make vinaigrette from the olive oil, apple cider vinegar, lemon juice and spices. If you need to add more spices once you’ve mixed it all together, that’s fine, but if you want more kick to the vinaigrette, mix more now. Let the quinoa cool before mixing in all the goodies. I added in parmesan cheese (I know, I know–it’s not plant based, but it’s sooo good). Spoon the quinoa mix into the reservoir of the butternut squash. I saved the top, solid part for the purpose of having some plain. Bake another 15ish minutes. Serve with loads of greens. And, have you tried the Alpine Avocado vinaigrette? Do it. They’re a Colorado company, and my friend Bettina used to work with them. They’re super nice guys & make a darn tasty product.
With Love–for Fall Produce and from My Kitchen!