Ingredients
- 3 cups butternut squash
- 2 cups cut brussel sprouts
- 2 apples
- 1/2 red onion
- 3 cups cooked quinoa
- 1/3 cup dried cranberries
- 3 Tbsp toasted pumpkin seeds
- 1 cup apple cider
- 2 Tbsp BBF Coconut Vinegar
- 2 Tbsp minced shallot
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- 2 tsp BBF Naturally Refined Avocado Oil
- salt & pepper to taste
Directions
- 1.Preheat the oven to 400 °F.
- 2.Place the Cubed butternut squash, cut brussel sprouts, and diced red onion on a baking sheet. Drizzle with avocado oil and a generous amount of salt and pepper. Bake until the butternut squash is fork tender.
- 3.Place the cooked quinoa and all the other salad ingredients in a large bowl. Mix to combine.
- 4.For the salad, Simmer the Apple cider, coconut vinegar and shallot in a small pot of medium heat till the shallot softens. Allow to cool.
- 5.Wisk the apple cider mixture and the other dressing ingredients in a small bowl.
- 6.Add the dressing to the salad and mix around till it is well combined.
- 7.Enjoy Fall Harvest Quinoa Salad!
