Optional to not layer the salad; mix together and serve!
Ingredients
3-4cupscooked quinoa, or farro, or a mix of both
1poundbutternut squash, cut in very small pieces
5tablespoonsolive oil, divided
Salt
4cupsspinach, chopped in small pieces
4cupskale, chopped in small pieces
1/2small red onion, diced
2small cans mandarin oranges, drained
4tablespoonslemon juice, divided
1/2teaspoonpaprika
2teaspoonhoney
1cupfeta cheese
1cupdried tart cherries
1cupspicy 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!