Healthy fall salad

Healthy fall salad


  • 2 cups quiona
  • 1 medium butternut squash
  • 1 cup dried cranberries
  • 1 cup toasted almonds
  • 1 cut salad leaves (baby kale or collards)
  • ΒΌ cup apple cider vinaigrette
  • Olive oil
  • Sea salt
  • Pepper

Cook two cups of quiona in boiling water for ten minutes.

Drain and season with a bit of sea salt, pepper and a touch of olive oil;

Roast cubes of butternut squash in a bit of olive oil for twelve minutes, or until tender;

Reheat quiona in microwave, if needed, then toss with cranberries, squash and drizzle with a little apple vinegar and a touch of olive oil;

Top with almonds and salad leaves, toss in vinaigrette;