Not all holiday food needs to be coated in sugar to be sweet or enjoyable. Using the natural sweetness of fruits and vegetables is one of the best ways to feed a sweet tooth, while helping your loved one stay healthy by getting in those important servings of fruits and vegetables.
This winter grain salad is full of flavor and plant-forward ingredients that are loaded with nutrients with a sweet finish to keep you satisfied. With gorgeous pops of orange, green and cranberry, this dish celebrates the many nutrients plants have to offer.
Time: 35 Minutes
- 1 (20 oz.) container of pre-cut, diced butternut squash
- 1 cup dry quinoa
- 1 handful spinach
- ½ cup craisins
- ⅓ cup chopped almonds
- 3 tablespoons olive oil
- ½ tablespoon honey
- ¼ teaspoon garlic powder
- ½ teaspoon thyme
- Preheat oven to 425 degrees Fahrenheit.
- Toss butternut squash with 1 tablespoon olive oil and a pinch of salt and pepper, and bake on sheet pan for 30 minutes.
- While squash is baking, cook quinoa as directed on package.
- Remove squash from oven.
- In a bowl, combine squash, cooked quinoa, spinach, almonds and craisins.
- In a different bowl, whisk together remaining oil, honey, garlic and thyme.
- Pour oil honey mixture over the salad and mix.
- Salt and pepper to taste and enjoy!
Quinoa is an ancient grain variety and is a main component of this salad. It’s rich in protein, fiber and magnesium, as well as many other important minerals, including manganese, folate, phosphorus and copper. Because of the high protein and fiber content of this winter grain salad, it’s filling and can be a side or a stand-alone vegetarian meal enjoyed hot or cold.