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Quinoa spinach salad

Loaded with fall favorites like butternut squash, chopped apples and dried cranberries, this fall harvest spinach salad is packed with nutrition and flavor.

Ingredients

  • 4 cups fresh baby spinach, chopped
  • 1 1/2 cups cooked quinoa (cooked according to package directions)
  • 3/4 cup butternut squash, chopped
  • 1 medium apple, peeled and chopped
  • 1/3 cup pepitas (pumpkin seeds) or pecans
  • 3 Tablespoons dried cranberries

Tahini Apple Cider Vinegar Dressing

  • 2 Tablespoons tahini
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons low sodium tamari or aminos
  • 4 Tablespoons nutritional yeast
  • 2 teaspoons minced garlic (2 cloves of garlic)
  • 2 teaspoons maple syrup

Quinoa spinach salad

Instructions

  1. Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
  2. .............
  3. Get complete recipe >> Click here

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