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Butternut Squash Cranberry Quinoa Salad


Ingredients 3 cup butternut squash, cubed 3 cup cooked quinoa 1/3 cup dried cranberries 1/2 large red onion, chopped 1 tbsp olive oil 4 tbsp roasted pumpkin seeds Balsamic Vinaigrette 1 tsp Dijon mustard 1 garlic clove, minced 1/4 cup balsamic vinegar 1/3 cup olive oil 1 tsp agave

Watch this video for a step by step recipe...

Instructions Preheat oven 400 F.

Place butternut squash onto a baking tray.

Drizzle olive oil over top. Season with salt and pepper to taste.

Mix around to coat all pieces.

Arrange in a single layer and bake for 20 minutes or until fork tender and slightly golden brown around the edges.

Assemble salad by folding all ingredients together.

Add salt and pepper to taste.

Mix all balsamic vinaigrette ingredients together and drizzle dressing over salad.

For best results chill salad and ENJOY!

#fallsalad #veganfallfood

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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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Rose Alvarez 

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