INGREDIENTS
1 cup
uncooked tri-color quinoa
1 cup
cubed and roasted butternut squash
1
apple, diced (I used a Gala apple)
1
green onion, thinly sliced
2 cups
baby kale or spinach, chopped
1/3 cup
dried cranberries
2 tbsp
toasted slivered almonds
2 tbsp
pepitas (raw or roasted and salted)
Salt and pepper
Cider vinaigrette for dressing the salad.