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Butternut Squash and Cranberry Quinoa Salad

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Butternut-Squash-and-Cranberry-Quinoa-Salad Ingredients 3 cups butternut squash, diced small 5 tablespoons extra-virgin olive oil 2 cups cooked quinoa 1/2 cup dried cranberries 1/3 cup walnuts pieces 1 tablespoon freshly chopped basil 1/4 teaspoon kosher or sea salt 1/4 teaspoon black peppeR Directions Pour 3 tablespoons of extra-virgin olive oil into a medium saucepan. Sauté the squash over medium-low heat until cooked through and tender. In a large bowl, mix the cooked squash, quinoa, cranberries, walnuts, basil, salt, pepper, and the remaining 2 tablespoons of extra virgin olive oil. Nutrition Facts Yields: 4 servings Serving Size: 1 cup Calories: 327 Total Fat: 20 g Saturated Fat: 3 g Trans Fat: 0 g Sodium: 11 mg Cholesterol: 0 mg Carbohydrates: 33 g Fiber: 5 g Sugars: 4 g

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