Roasted Butternut Squash & Crispy Quinoa Salad

Roasted Squash & Crispy Quinoa Spinach SalaD

Ingredients: 

• roasted garlic sage squash – cubed

• fresh baby spinach

• asian pear – sliced thin

• tumeric ginger lemon dressing

• crispy quinoa

• pomegranate seeds

Roast Squash

• 1 medium squash

• cut in half

• scoop out interior

• cut into 1 inch cubes

• toss with garlic, olive oil & sage

• Bake at 400 degrees for 20 minutes, turning at 10 min

Make Dressing

• 1/2 tsp ground turmeric

• 1/2 tsp ground sage

• 1 tsp fresh grated ginger

• 2.5 tbsp virgin unrefined olive oil

• 1 tsp fresh lemon juice

• 1/8 tsp of coconut sugar

• 1/2 tsp apple cider vinegar

• salt to taste

• Combine in jar with lid and shake well

Mix Together

• baby spinach

• asian pear slices – sliced thin

• squash – cubed

• shallot thinly sliced

• dressing

• crispy quinoa

• top with pomegranate seeds