Roasted Butternut Squash & Quinoa Salad

Ingredients

  • 2 cups cubed butternut squash
  • 1 cup cooked quinoa
  • 2 cups baby spinach
  • ¼ cup toasted pumpkin seeds
  • 2 tbsp balsamic vinaigrette
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Toss squash with olive oil, salt, and pepper; roast for 25 minutes.
  3. In a bowl, combine roasted squash, cooked quinoa, spinach, and pumpkin seeds.
  4. Drizzle with balsamic vinaigrette and toss to serve.
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