Ingredients
Scale
- Quinoa 1 cup
- Butternut Squash 1 medium, cubed
- Dried Cranberries 1/2 cup
- Pecans 1/2 cup, chopped
- Baby Spinach 5 oz
- Apple Cider Vinegar 2 tablespoons
- Olive Oil 3 tablespoons
- Maple Syrup 2 tablespoons
Instructions
- Step 1: Cook quinoa according to package directions. While quinoa is cooking, preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper.
- Step 2: Spread butternut squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: In a large bowl, whisk together apple cider vinegar, remaining 2 tablespoons olive oil, maple syrup, salt, and pepper to create the dressing.
- Step 4: Add cooked quinoa, roasted butternut squash, dried cranberries, pecans, and baby spinach to the bowl with the dressing.
- Step 5: Toss all ingredients together until well combined. Serve immediately or chill for later. Enjoy!
Notes
- Store leftover bowls in airtight containers in the refrigerator for up to 3 days.
- For a quick and warm lunch, reheat individual portions in the microwave, adding a splash of water if needed to prevent drying.
- Serve these bowls topped with a dollop of Greek yogurt or a sprinkle of crumbled goat cheese for extra creaminess.
- Chef's tip: To enhance the nutty flavor, toast the pecans in a dry pan over medium heat for a few minutes before adding them to the bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American