Ready for the best salad recipe ever? No joke, this salad is packed with protein. Quinoa and spinach, with the sweetness of the butternut squash. The toasted squash seeds adds the nice crunch factor. I kinda threw this together because I had so much butternut squash and didn’t know what to do with it. But this salad did not disappoint!
- 4 cups fresh spinach
- 1 large butternut squash
- 1 cup quinoa
- 1 large avocado
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
Preheat the oven to 425 degrees. Cut the butternut squash in half, remove the seeds and set aside. Cut the butternut squash into one-inch cubes. Grease a roasting pan, place the squash on the pan and roast in the oven for 40 minutes, or until the squash is tender.
Place the butternut squash seeds in another roasting pan and put in the oven, but remove after 10 minutes.
Then prepare the quinoa according to package directions. Put 1 cup quinoa and two cups water in a pan and bring to a boil, then reduce to a simmer and let sit for 10-15 minutes.
Prepare the dressing by mixing the olive oil, balsamic vinegar, salt and pepper.
When ready to serve, slice the avocado, and toss the spinach with the avocado, butternut squash and seeds.