This simple harvest salad is delicious, protein packed and plant based!
1 medium butternut squash
2-3 medium beets (golden, red or candy cane)
1 cup rainbow or plain quinoa
1/4-1/2 cup parsley (use curly leaf if possible)
1/4 cup green onions
1/4 cup red onion
1/4 c dried currants
1/4 c dried cranberries (preferably organic with no added sugar)
extra virgin olive oil to taste
1 tsp champagne vinegar
Peel and cube the squash and drizzle with olive oil to roast. Roast cubed butternut squash at 375 degrees for 20-30 minutes until tender. Remove from oven and set aside
Cut off the tops of the best and rinse throughly. Roast whole beets at 395 degrees for about 45 minutes or until no longer firm to touch. When they are done, let them cool and peel and cut them into cubes.
Rinse 1 cup rainbow or plain quinoa and boil in water according to package directions. Drain and place in large bowl.
Add butternut squash and beets to bowl with quinoa and mix together.
Finely chop parsley, green onions and red onions.
Add chopped parsley, green onions, red onions to bowl along with dried currants and dried cranberries, tossing all ingredients together.
Drizzle with high quality EVOO (extra virgin olive oil) and 1 tsp (or more to taste) champagne vinegar. Toss again, cover and let sit 2 hours. Enjoy.
Try it and let us know how you love it in the comments below.