1 small roasted butternut squash, peeled, seeded and cubed
2 cups cooked quinoa
8 ounces button mushrooms, sliced
2 Tbsp butter
1 Tbsp fresh sage, chopped
Salt & pepper, to taste
¼ cup dried cranberries (optional)
¼ cup sunflower seeds
1 cup micro-greens
Cranberry Vinaigrette or Basic Balsamic Vinaigrette for dressing
Instructions
Peel, seed and cube butternut squash. Place in bowl with a drizzle of olive oil, sprinkled with cinnamon, salt and pepper. Roast at 375 degrees for 40-50 minutes or until fork tender and roasted on the outside.
Make quinoa.
Meanwhile, in a large skillet heat 2 Tbsp butter, add mushrooms. Saute until softened and golden.
Add chopped sage and cook until crisp.
In a bowl, add warm roasted butternut squash, quinoa, mushrooms and crispy sage, additional salt and pepper, dried cranberries and sunflower seeds.
Drizzle with cranberry vinaigrette or your favorite balsamic dressing.
Recipe by Simple Roots at https://simplerootswellness.com/warm-butternut-quinoa-salad-with-cranberry-vinaigrette/