#roastedbutternutsquash

The quinoa, roasted butternut squash, and bright spinach in this Fall Quinoa Spinach Salad taste great together. The crunchy pecans and sweet dried cranberries on top make it extra special. The balsamic Dijon dressing adds just the right amount of flavor to make this a healthy and tasty fall salad.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 4 cups fresh spinach, washed and chopped. 1 cup butternut squash, diced. 1/2 cup pecans, chopped. 1/4 cup dried cranberries. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. While quinoa is cooking, roast diced butternut squash in a preheated oven at 400F 200C for 20 minutes or until tender. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing. In a large bowl, combine cooked quinoa, roasted butternut squash, chopped spinach, pecans, and dried cranberries. Pour the dressing over the salad and toss gently to coat all ingredients. Serve the Fall Quinoa Spinach Salad immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Roasted Butternut Squash and Pear Salad with Spiced Pecans is a delicious and hearty salad that combines the sweet flavors of roasted butternut squash and pears with the crunch of spiced pecans and the tanginess of feta cheese. It's a perfect autumn or winter salad that can be served as a side dish or a light meal.

Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 ripe pears, thinly sliced. 1 cup pecan halves. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 6 cups mixed greens. 1/2 cup crumbled feta cheese. 1/4 cup dried cranberries. Balsamic vinaigrette dressing.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, nutmeg, cayenne pepper, salt, and pepper until well coated. Spread the seasoned squash on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Let it cool slightly. In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the pecan halves and toast them for 2-3 minutes until fragrant. Sprinkle with a pinch of salt and toss to coat. Remove from heat and let them cool. In a large salad bowl, combine the mixed greens, roasted butternut squash, sliced pears, spiced pecans, crumbled feta cheese, and dried cranberries. Drizzle balsamic vinaigrette dressing over the salad, toss gently to combine all the ingredients. Serve the salad immediately as a side dish or as a light meal.

Prep Time: 20 minutes

Cook Time: 30 minutes