Fall Salad
Serves 415 mins prep30 mins cook
A delicious and flavor-packed fall salad made with arugula, quinoa, thinly sliced apples, roasted butternut squash, dried cranberries, pumpkin seeds, and sunflower seeds. Topped with a tangy honey dijon dressing.
0 servings
What you need
Instructions
1: Start by boiling the quinoa according to package directions. 2: Meanwhile, prepare your butternut squash cubes on a parchment paper lined baking sheet. Spray with nonstick spray and sprinkle salt. Roast in the oven at 400F. 3: Assemble your salad: place a bed of arugula as your base. Top with quinoa, sliced apples, and roasted butternut squash. Finish off with dried cranberries, pumpkin seeds, and sunflower seeds. 4: Combine all dressing ingredients in a mini processor. Pulse a few times. Drizzle dressing on top of the salad.View original recipe