By Nathan Haskins
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, roasted Brussels sprouts, dried cranberries, and walnuts.
Crumble the feta cheese over the salad ingredients in the mixing bowl.
Drizzle the olive oil & balsamic dressing over the salad, and season with salt and black pepper to taste.
Gently toss all the ingredients until well combined and evenly coated with the dressing.
Transfer the salad to a serving platter or individual salad bowls.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
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By Nathan Haskins
This Salad Vegetarian Main Course Winter Recipe recipe is ready in 20 minutes and features cooked quinoa, roasted butternut squash, roasted Brussels sprouts and other delicious ingredients. Contains 400 calories total.
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, roasted Brussels sprouts, dried cranberries, and walnuts.
Crumble the feta cheese over the salad ingredients in the mixing bowl.
Drizzle the olive oil & balsamic dressing over the salad, and season with salt and black pepper to taste.
Gently toss all the ingredients until well combined and evenly coated with the dressing.
Transfer the salad to a serving platter or individual salad bowls.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Calories per Serving: 400
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