Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
2014, Butternut Squash, Fruits and Vegetables, gluten free, Gluten Free, Healthy Recipes, Holiday, Nutrition, Superfoods, Thanksgiving, Vegan, Vegetarian

Roasted Butternut Squash, Quinoa, Cranberry & Pecan Salad

Happy HAPPY Friday!!!

Hooray It's today!!

 

It’s a good day, friends, it’s a GOOD day!!

I want to share this delicious recipe that I am absolutely obsessed with right now – Roasted Butternut Squash, Quinoa, Cranberry and Pecan Salad! This salad recipe came completely out of necessity. I had a cooking demo the following day and I had no time to plan… I had a butternut squash, quinoa, greens and I was honestly trying to think of the easiest way to throw a presentation together… AND VOILA! This salad was born!!

I’m telling you, eat this, it’s truly amazing! It’s perfect for the day after Thanksgiving or for a holiday party! It’s beautiful, colorful, healthy and of course, DELISH! Make this!! <3

Roasted Butternut Squash, Quinoa, Cranberry & Pecan Salad

Serves 8 IMG_0776

Ingredients:

  • 1 small roasted butternut squash, peeled, seeded and cut in 1-inch chunks (Click here for directions)
  • 1 cup cooked quinoa
  • 1 5oz package of mixed baby greens (or more)
  • ¼ cup Craisins
  • ¼ cup chopped pecans (or other favorite nut)
  • ¼ cup gorgonzola cheese (or goat cheese)
  • ¼ cup Pumpkin Vinaigrette (The Fresh Market) Maple Vinaigrette (or other sweet vinaigrette)

Directions:

  • Start with the mixed baby greens and empty into a large bowl.
  • Then layer with Quinoa, butternut squash, chopped pecans, Craisins and Gorgonzola.
  • Top with dressing and serve!

Note: If serving guests, wait to toss and dress the salad until you are at the table. The colors look so beautiful together on the salad; it would be a shame to waste all that beauty!

XO Abby

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