One of my favorite things about the holidays is creating in the kitchen with seasonal ingredients. I like to take a healthy spin on things without sacrificing flavor!
Although the base of this is Quinoa, it can also be made with brown or wild rice as an alternative.
INGREDIENTS:
- 2 cups cooked Quinoa
- 2 cups roasted butternut squash, cut into 1" cubes (by it pre-cut for a time saver)
- 1 bag baby kale, stems removed
- 2 cups diced zucchini (peeled)
- 1 C pomegranate seeds
- 1/2-2/3 C Feta Cheese
- 1/2 C thinly sliced basil
- 1 TB avocado oil
DRESSING:
- 2 TBS avocado oil
- 2 TB balsamic vinegar
- 1 TB coconut sugar
- 2 cloves garlic
Directions:
Cook Quinoa in rice cooker- substitute water for chicken broth for a rich, nutty flavor (optional).
Roast Squash on a cookie sheet @415 for 30-35 minutes until browned. I spray my squash w/ coconut oil spray, or drizzle lightly with coconut oil.
In a large skillet, sauce kale & zucchini in olive oil, sprinkle w/ salt & pepper.
Once the above is complete, mix ingredients together and add in cheese, pomegranate seeds, basil.
For the dressing, blend in blender and pout over salad.
*This salad feeds a village! Or, one hungry family of 5. We loved having the leftovers.
Enjoy!
XOXO,
Abby
