Yield

4 servings

Type

Salad

Time

40 minutes

Level

Easy

Prep squash

01.

Preheat the oven to 400°F. Remove the skin on the squash with a vegetable peeler. Then, using a knife, slice the squash in half horizontally like a hot dog.

Roast squash

02.

Remove the seeds with a spoon. Then, chop into cubes. Add  squash to a sheet pan and toss with salt, pepper, and olive oil. Roast 25 minutes.

Prep ingredients

03.

Cook 1 cup of quinoa according to package instructions. Dice apples. Massage kale.

Assemble

04.

Add apple, avocado, pumpkin seeds, pomegranate seeds, and dried cranberries to the bowl.

Load it up

05.

When butternut squash is complete, remove from pan and add to the salad. Toss and enjoy!

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