Want a salad that will fuel you for your day? Loaded with antioxidant rich vegetables and sprinkled with sweet dried cranberries, this harvest inspired mix isn’t your average salad. With a zesty fall inspired dressing over protein packed quinoa, you’ll be plant powered all afternoon.
Preheat oven to 400 F.
Peel squash and cut into cubes. Place squash on lined baking seed and toss with coconut oil. Bake for 30 minutes or until fork tender and golden brown. Set aside and allow to cool.
Rinse quinoa under cold water. Place rinsed quinoa in a small pot with water, cover, and bring up to boil. Once boil, reduce heat and simmer for 10-15 minutes or until quinoa is fully cooked. Once cooked, remove from heat, and let cool.
To make the dressing: Place all ingredients in a medium bowl, and whisk until fully combined.
To assemble the salad: In a medium bowl, place cooked quinoa, baked squash, peas, dried cranberries, and chopped spinach. Toss with dressing and top with sliced almonds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (959g)|
|Recipe Makes: Servings|
|Calories from Fat: 601 (35%)|
|Amt Per Serving||% DV|
|Total Fat 66.8g||89 %|
|Saturated Fat 27.2g||136 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 0mg||0 %|
|Sodium 82.9mg||3 %|
|Potassium 2502.5mg||66 %|
|Total Carbohydrate 234.2g||69 %|
|Dietary Fiber 33.9g||136 %|
|Sugars, other 200.3g|
|Protein 52.4g||75 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1697
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