Calories: 552 kCal / serving
- 16 g
- 19 g
- 83 g
Ingredients Needed for Butternut Squash, Spinach, and Quinoa Salad
5 ounces of quinoa
¼ cup pistachios
7 ounces of baby spinach
¼ cup dried cranberries
1 fresh thyme sprig
7 ounces of baked butternut squash, cubed
2 tablespoons of olive oil
2 tablespoons of white wine vinegar
How to Make Butternut Squash, Spinach, and Quinoa Salad
- Bring a cooking pot halfway filled with water to a boil and add the quinoa while turning the heat down to low. Cover and boil for 15 minutes. Set aside.
- Add the pistachios to a skillet over low heat and cook and stir until they start changing color.
- Add the cooked quinoa, baby spinach, pistachios, dried cranberries, fresh thyme, baked butternut squash, olive oil, white wine vinegar in a bowl. Season with salt and pepper and mix.