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Butternut Squash, Beet, & Quinoa Salad

Kristina LaRue adapted from The Truly Healthy Family Cookbook by Tina Ruggiero, RD
  • 35 minutes
  • Serves 8

INGREDIENTS

2

Beets, cooked, and diced

1 cup

Butternut squash

1/3 cup

Cherries, dried tart

4 cups

Kale, packed

1 cup

Quinoa, cooked

1

Salt and pepper

2 tbsp

Apple cider vinegar

1 tbsp

Olive oil

1/3 cup

Walnuts