Fall Harvest Quinoa Salad

Dairy Free Gluten-Free Vegetarian

Calories: 203 Proteins: 5 Carbs: 41 Fats: 3 Serves: 10



3 cups butternut squash

2 cups cut brussel sprouts

2 apples

1/2 red onion

3 cups cooked quinoa

1/3 cup dried cranberries

3 tbsp toasted pumpkin seeds

1 cup apple cider

2 tbsp BBF Coconut Vinegar

2 tbsp minced shallot

1 tbsp dijon mustard

1 tbsp maple syrup

2 tsp BBF Naturally Refined Avocado Oil

salt & pepper to taste


1. Preheat the oven to 400 degrees.
2. Place the Cubed butternut squash, cut brussel sprouts, and diced red onion on a baking sheet. Drizzle with avocado oil and a generous amount of salt and pepper. Bake until the butternut squash is fork tender.
3. Place the cooked quinoa and all the other salad ingredients in a large bowl. Mix to combine.
4. For the salad, Simmer the Apple cider, coconut vinegar and shallot in a small pot of medium heat till the shallot softens. Allow to cool.
5. wisk the apple cider mixture and the other dressing ingredients in a small bowl.
6. Add the dressing to the salad and mix around till it is well combined.
7. Enjoy!