By definition, a salad is a combination of smaller pieces of food served with a dressing of some sort. And most of the time, salads contain cold and/or raw ingredients—but they don’t have to, especially when it is cold and raw outside. Enter this winter salad recipe: The simple and delicious take on the beloved staple is comfort food at its best (and healthiest).
SPINACH & QUINOA WINTER SALAD RECIPE
(Serves 2 with possible leftovers, depending on appetites)
- 6 ounces baby spinach
- 1/2 cup quinoa
- 1 cup water or low sodium veggie broth
- 1 large delicata squash (or butternut if not available)
- 1 tablespoon olive oil, salt and pepper to taste
- 1/4 cup unsweetened craisins
- 1/3 cup walnuts
- Preheat oven to 425 degrees.
- Soak the quinoa in water for five minutes while you peel the squash.
- Use a vegetable peeler to scrape off the skin of the squash. Scrape out seeds, and cut into 1-2 inch pieces.
- Pour out excess water from the quinoa, then dump the quinoa into a small saucepan. Pour one cup of water or veggie broth over it, then bring it to a boil, then cover and bring down to a simmer for 20 minutes.
- Lay out squash on a baking sheet & toss with olive oil, salt, and pepper. Bake for 20 mins, turning over around 15 minutes.
- Pour spinach, craisins, and walnuts into a medium or large bowl.
- When quinoa is ready, fluff with a fork and pour over the spinach mixture.
- When squash is finished roasting, add to the salad mix.
- Toss the salad a bit, then pour on the desired amount of dressing (recipe below!) and toss again until well combined.
LEMON POPPY SEED DRESSING RECIPE
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons rice vinegar (or raw apple cider)
- 1 tablespoon poppy seeds
- 1-2 teaspoons honey
- Salt and pepper to taste
- Mix ingredients in a mason jar or container.
- Toss into salad, and store the leftover dressing in the fridge.
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