Summer time is salad time, and I simply love this salad! It can be a marvelous meatless meal for some, or a super yummy side dish for the carnivores of the world. Either way, it’s light yet filling, tangy yet sweet, crunchy yet smooth, and super good for you. A perfect choice for lunch or dinner on a hot summer day.
- 1 lb Brussel Sprouts/ halved
- 3 C Butternut Squash/cubed
- 3 C Fresh Spinach
- 1 C Quinoa (uncooked)
- 1 ½ C Water
- ½ C Craisins
- ½ C Chopped Pecans
- 3 T water
- 5 Drops Wild Orange Essential Oil
- 2 T Balsamic Vinegar
- 1 T Chia Seed
- ½ t Salt
- ½ t Pepper
- Preheat oven to 375.
- Cut the squash in half lengthwise and place it on a greased cookie sheet with the halved sprouts, and bake for 25 minutes.*
- Remove sprouts and place in a large glass bowl.
- Continue baking squash another 10 – 15 minutes making sure to not overcook. Make sure it is cooked “el-dente” so it can be cut into cubes without being “mush”
- Set cooked squash aside to cool.
- Rinse Quinoa in a strainer.
- Heat up a sauce pan over medium heat.
- Add the Quinoa and cook stirring frequently, until lightly toasted.
- Add the 1 ½ C water, and turn up the flame to high.
- Once water begins to boil, cover pan and cook over medium heat 15 – 20 minutes, or when all of the water is gone.
While that’s cooking…..
- Mix vinegar, chia, wild orange, salt and pepper, and 3 T water in a small glass bowl.
- Cube the Squash and add to the Brussel Sprouts
- Add the Spinach, Craisins, and Pecans
- Fold in the orange dressing
- Fold in the cooked Quinoa–the hot Quinoa wilts the spinach perfectly and clings to the dressing.
Serve alone or with a grilled fish or chicken breast! Yum!
*Tip: If you fancy yourself a grill master, try cooking the squash and sprouts on the grill—I do because I don’t have air conditioning and who wants the oven on in the summer, right?
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