Festive Quinoa Salad

SALAD INGREDIENTS:

• 7 cups cooked white quinoa

• 3 cups diced, oven roasted butternut squash, cooled

• 2 red bell peppers, diced

• 1 yellow bell pepper, diced

• 1 red onion, finely diced

• 1 cucumber, diced and big seeds removed

• 1 handful of flat-leafed parsley, finely chopped

• 5 oz dried cranberries

• 1 punnet baby tomatoes cut in half

• 5 oz baby spinach, sliced

• 3 avocados, diced, drizzled with fresh lemon juice, sprinkled with garlic & herb salt

SALAD METHOD:

1. Peel and cube the butternut squash

2. If desired, season with Himalayan salt, black pepper and one to two teaspoons of fresh rosemary or sage

3. Drizzle with 1-3 tbsp olive or coconut oil and mix through

4. Spread out on a baking sheet and roast for 20–30 minutes then let cool

5. Mix all ingredients together

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VINAIGRETTE INGREDIENTS:

• 1/8 cup real maple syrup or raw honey

• Juice of half a lemon or 2 tbsp white balsamic vinegar or apple cider vinegar

• 1/4 tsp Dijon mustard

• 1/4 tsp Himalayan salt

• 1/4 tsp ground black pepper

• 1/2 cup olive oil

VINAIGRETTE METHOD:

1. Beat all the vinaigrette ingredients together, beating in the olive oil last

2. If desired, add a clove of garlic and a tsp of fresh ginger for zest

3. Pour on top of salad