Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the quinoa in a fine mesh strainer under cold running water for about 30 seconds until the water runs clear.
- In a medium saucepan, bring 2 cups of salted water to a boil, add rinsed quinoa, cover, reduce heat to low, and let simmer for 15 minutes.
- While the quinoa cools, whisk together the apple cider, olive oil, Dijon mustard, and honey in a small bowl.
- Preheat your oven to 400°F (200°C). Cube the butternut squash, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.
- In a large bowl, combine the cooled quinoa, roasted butternut squash, diced apple, chopped green onion, and greens.
- Drizzle the cider vinaigrette over the salad mixture and gently toss to combine.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Nutrition
Notes
For best results, allow flavors to meld by chilling before serving. Store separately if including nuts in the salad to maintain their crunch.