Layered Harvest Quinoa Salad
Optional to not layer the salad; mix together and serve!
Ingredients
- 3-4 cups cooked quinoa, or farro, or a mix of both
- 1 pound butternut squash, cut in very small pieces
- 5 tablespoons olive oil, divided
- Salt
- 4 cups spinach, chopped in small pieces
- 4 cups kale, chopped in small pieces
- 1/2 small red onion, diced
- 2 small cans mandarin oranges, drained
- 4 tablespoons lemon juice, divided
- 1/2 teaspoon paprika
- 2 teaspoon honey
- 1 cup feta cheese
- 1 cup dried tart cherries
- 1 cup spicy pecans, I buy at Trader Joe's
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Place the butternut squash pieces on a parchment paper-lined cookie sheet; drizzle with 2 tablespoons olive oil. Salt and pepper and bake for 20 minutes or until tender. Allow to cool.
- Add cooked (cooled) quinoa or farro, or both, to a large bowl. Add 3 tablespoons of olive oil, 4 tablespoons of lemon juice, paprika, honey, and salt to taste.
- In a glass bowl, layer the chopped spinach, quinoa mixture, drained mandarin oranges, chopped kale, butternut squash (cooled), feta cheese, spicy nuts, and dried tart cherries.
- Serve either in a large glass bowl (pretty presenntation), or dump in a large bowl and mix together (more practical). ENJOY!