| 10 | 35 | 188 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 7 |
| 3 1/2 cup | Butternut squash (cut into small cubes) |
| 1/2 tsp | Cinnamon |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
| 1 cup | Quinoa, uncooked |
| 397 gm | Baby spinach |
| 1 3/4 small | Apple (peeled and finely chopped) |
| 3 1/2 tbsp | Red onion (finely chopped) |
| 3 1/2 tbsp | Walnuts (finely chopped) |
| 1/2 cup | Apple cider vinegar |
Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper.
Place the butternut squash cubes on the baking sheet and season with cinnamon and salt and pepper to taste. Toss to coat the squash with the seasoning then arrange it into a single, even layer (do not overcrowd the pan). Bake for 25 to 30 minutes, flipping halfway through, or until the cubes are cooked through and have browned on both sides.
Meanwhile, cook the quinoa according to the package directions.
To assemble the salad, divide the baby spinach, quinoa, and butternut squash between bowls and top with the apple, red onion, and walnuts. Drizzle with apple cider vinegar. Enjoy!
Leftovers
Refrigerate in an airtight container for up to four days.
Nut-Free
Omit the walnuts and use sunflower or pumpkin seeds instead.
More Flavor
Mix the apple cider vinegar with honey or maple syrup for sweetness. Add fresh herbs, dried cranberries, or crumbled goat cheese.
More Fat
Add extra virgin olive oil to the apple cider vinegar.
| Fruit | 0.2 |
| Grain | 1.4 |
| Meat Alternative | 0.1 |
| Vegetables | 2.8 |
