Monday, February 11, 2013

Winter Salad

Served over supergreens this baby kale, spinach, and beet greens, this hearty salad makes a fresh and flavorful meal. Try dried cherries, blueberries, or diced dried apricots in place of the cranberries; substitute toasted pecans, almonds or walnuts for the pumpkin seeds.

  • 1 cup mulitcolored quinoa cooked
  • 2 cups roasted squash cubes
  • 2 stalks celery; chopped
  • 3 green onions minced
  • 1/2 cup of toasted pumpkin seeds
  • 1/2 cup of dried cranberries
  • 1 tbs fresh sage, minced
  • Zest and juice of one orange
  • 1/4 cup of EVOO
  • Salt and freshly ground pepper to taste
Let the quinoa cool to room temperature, then toss all ingredients together in a large bowl.
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