Spinach Salad with Quinoa and Butternut Squash

Spinach Salad with Quinoa and Butternut Squash

Recipe Details

x 4 servings
Duration: 60 minutes

Ingredients

1
Butternut Squash halved
2 tbsp
Olive oil
1 tsp
Dried Thyme
1/2 tsp
Dried Rosemary
1/2 cp
Quinoa rinsed thoroughly
1/2 cp
Green Lentils rinsed thoroughly
1/2 cp
Wheat Berries rinsed thoroughly
1/2 cp
Extra Virgin Olive Oil
1
Lemon
1 pnch
Sugar
1
Shallot , or small red onion, finely chopped
4 tbsp
Golden Raisins
3 tbsp
Dried Cranberries
3 tbsp
Almonds sliced
8 cp
Baby Spinach washed and dried
1/2 cp
Fresh Mozzarella soft, drained
Salt and Freshly Ground Black Pepper

Instructions

  1. Preheat the oven to 375°F. Cut the butternut squash into slices and then cut away flesh from the skin. Cut the flesh into bite-size cubes.
  2. Toss on a rimmed baking sheet with the olive oil, dried herbs, and seasoning. Roast for 25-30 minutes until very tender to the point of a knife, removing when ready.
  3. Meanwhile, cook the quinoa, lentils, and wheat berries in separate saucepans of salted, simmering water until tender; cover the quinoa with a lid, cooking for about 15 minutes until tender. Cook the lentils and wheat berries uncovered until tender to the bite, 20-30 minutes.
  4. Drain all three when ready and rinse in cold water, setting aside to cool.
  5. Whisk together the extra-virgin olive oil with the lemon juice, sugar, and seasoning in a large mixing bowl. Add the cooked grains, butternut squash, shallot, raisins, cranberries, and almonds, and toss well to coat.
  6. To assemble, line plates with a single layer of spinach leaves. Top with some mozzarella and then arrange more spinach on top. Spoon over the dressed grains and squash mixture.
  7. Serve immediately for best results.
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