Fall Salad

If there’s one salad I can eat over and over again, it’s this one.

There is just so many flavors blending together that it’s like a burst in my mouth every time.

Make it and enjoy it!

• Arugula

• Quinoa

• Thinly sliced apples

• 1/2 butternut squash, cubed

• Dried cranberries

• Pumpkin seeds

• Sunflower seeds

Dressing:

• 1 tbsp dijon

• 1 tbsp honey

• 1 lime, juiced

• 1/3 cup oil

• 1 tsp salt

• Sprinkle of pepper

DIRECTIONS:

1. Start by boiling the quinoa according to package directions.

2. Meanwhile, prepare your butternut squash cubes on a parchment paper lined baking sheet. Spray with nonstick spray and sprinkle salt. Roast in the oven at 400F.

3. Assemble your salad: place a bed of arugula as your base. Top with quinoa, sliced apples and roasted butternut squash. Finish off with dried cranberries, pumpkin seeds and sunflower seeds.

4. Combine all dressing ingredients in a mini processor. Pulse a few times. Drizzle dressing on top of the salad.

For full video, click here.

Enjoy,

Guila