This simple salad is so refreshing!  The first time I made it, I made just enough for supper.  THAT was a mistake!  Hubby loved it…so i included it in our menu plan for the next week.  This time, I made a double batch (quantities below).  This salad stays very well kept in the ‘fridge for up to a week (my experience).  The vinaigrette is tart and sweet at the same time making this refreshing.

This salad is a great basic and can easily be adapted to your loved ones’ tastes.  Here are a few additional serving suggestions:
– add another orange, segmented and chopped, is delicious in here
– this is even better (as seen in the picture) with some roasted asparagus or steamed green beans tossed in
– you can use agave instead of the honey to make a vegan salad
– try a different nut or seed (pine nuts, slivered almonds, etc.)

I think this is a good one to keep in the rotation all year long!  Equally enjoyable wintertime  alongside a piece of salmon as it would be on your picnic buffet during the summertime!  Enjoy!

Quinoa Salad with Citrus-Honey Vinaigrette

ingredients:
salad
1 butternut squash, peeled, seeded, and cut up into 1″ cubes
olive (or coconut) oil
salt and freshly ground black pepper, for seasoning squash
2 cups multi-color quinoa
1 teaspoon olive or coconut oil
4 cups water
pinch of salt
1 cup dried cranberries
1 cup pepitas (pumpkin seeds)

vinaigrette
2 large oranges (zest 1 first; and then juice both of them)
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste

directions:

• preheat oven to 400
• line a baking sheet with parchment paper
• place butternut squash cubes and oil in a large bowl; season well with salt, pepper and pour onto the lined baking sheet
• roast the squash for 20 minutes, turning once, ‘til tender and slightly caramelized
• while the butternut is roasting, cook the quinoa: in a medium saucepan, heat 1 teaspoon of oil and then stir in the quinoa, making sure to coat all the grains w/the oil.  then add the water and salt; stir well and bring to a boil over medium heat. cover pan, turn heat to low and simmer for about 15 minutes or so ‘til all the water is absorbed. remove from heat and fluff with a fork. let quinoa cool to room temperature (I spread it out on a baking sheet)
• and this is a good time to get the vinaigrette together… in a small bowl, whisk together the orange juice, zest, olive oil, and honey (I used an immersion blender) ‘til emulsified.  season well with salt and pepper, to taste
• when the squash is done, let that cool for a few minutes, too. then combine quinoa, butternut, dried cranberries, and pepitas in a large serving bowl
• drizzle the vinaigrette over quinoa salad. toss until ingredients are well dressed.  taste again for additional seasoning

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God loves you!   ♥  (Don’t ever forget that!)

♥  coleen