Ingredients

The following ingredients have 5 Servings
  • 1 cup Village Harvest Red Quinoa (prepared according to package directions)
  • 1 heaping cup spinach (cut into ribbons)
  • 1 heaping cup roasted butternut squash
  • 1 cup feta cheese (crumbled)
  • 1/2 cup pine nuts (toasted)

Instruction

  • Salad
  • Prepare red quinoa according to package directions.
  • Peel and cube a small butternut squash, toss with a couple tablespoons of olive oil, and roast for about a half hour until fork tender, at 450 degrees. (I did have extra butternut squash cubes, which I saved to use in another dish)
  • Cut spinach into ribbons.
  • Toast pine nuts.
  • Wait for quinoa and butternut squash to cool before assembling the salad.
  • Mix together quinoa, butternut squash, spinach, feta and pine nuts.
  • Toss with orange vinaigrette. Add slowly...you may have extra depending on how light or heavy you like your salad dressed.
  • Orange Vinaigrette
  • Whisk together the orange zest, honey, dijon mustard, salt.
  • Add the orange juice and whisk together again.
  • Continue to whisk, and add the olive oil slowly.