|15 min||40 min||4|
|3 cup||Butternut squash (chopped)|
|1 tbsp||Coconut oil (melted)|
|1 cup||Quinoa, uncooked|
|1 1/2 cup||Water|
|1/3 cup||Cranberries, dried|
|1/3 cup shredded||Red cabbage|
|1/4 cup||Basil, fresh (microgreens)|
|3 tbsp||Pumpkin seeds (pepitas)|
|1 pinch||Himalayan sea salt|
|1 dash||Black pepper|
|1/2 cup||Extra virgin olive oil (honey balsamic vinaigrette)|
|1/4 cup||Balsamic vinegar (honey balsamic vinaigrette)|
|1 tsp||Honey, raw (or unpasteurized wildflower honey, honey balsamic vinaigrette)|
|1 tsp||Dijon mustard (honey balsamic vinaigrette)|
|1 clove(s)||Garlic (minced, honey balsamic vinaigrette)|
|1 pinch||Himalayan sea salt (honey balsamic vinaigrette)|
|1 dash||Black pepper (honey balsamic vinaigrette)|
1. Preheat the oven to 400°F.
2. In a large bowl, toss the chopped butternut squash with melted coconut oil. Season with salt and pepper, to taste. Arrange in a single layer on a baking sheet and roast for 20-25 minutes or until squash is fork tender and lightly browned.
3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium pot. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
4. To assemble the salad, add quinoa to a large bowl and fluff with a fork, then add in roasted squash, cranberries, red cabbage and pumpkin seeds. Combine the vinaigrette ingredients and pour over the salad, mix until well combined. Season with salt and pepper, fold in the basil microgreens and either enjoy warm, or chill in the refrigerator for couple hours.
5. Top with avocado slices and enjoy!