AuthorgoodnesswithgCook quinoa according to package directions.
*Pro Tip* - use vegetable broth or bone broth in place of water for more flavor!
While quinoa is cooking, preheat oven to 425 degrees.
Cover Brussels sprouts and butternut squash in avocado oil, salt and pepper. Toss to coat.
Roast for about 25 minutes, until golden and slightly crispy.
At the same time as veggies are roasting, add 1-2 tbsp of avocado oil to a large pan over medium heat.
Sprinkle with salt and pepper. Cook until golden and soft, about 20 minutes.
Add all of the dressing ingredients to a small bowl or a jar. Whisk or shake together. Adjust seasonings to taste.
Place arugula and spinach in a large salad bowl.
Top with cooked quinoa, roasted veggies and caramelized onions. Toss lightly.
Top with cranberries and pecans. Drizzle with Sage Vinaigrette, and toss to combine.
Serve, and enjoy!
Ingredients
Directions
Cook quinoa according to package directions.
*Pro Tip* - use vegetable broth or bone broth in place of water for more flavor!
While quinoa is cooking, preheat oven to 425 degrees.
Cover Brussels sprouts and butternut squash in avocado oil, salt and pepper. Toss to coat.
Roast for about 25 minutes, until golden and slightly crispy.
At the same time as veggies are roasting, add 1-2 tbsp of avocado oil to a large pan over medium heat.
Sprinkle with salt and pepper. Cook until golden and soft, about 20 minutes.
Add all of the dressing ingredients to a small bowl or a jar. Whisk or shake together. Adjust seasonings to taste.
Place arugula and spinach in a large salad bowl.
Top with cooked quinoa, roasted veggies and caramelized onions. Toss lightly.
Top with cranberries and pecans. Drizzle with Sage Vinaigrette, and toss to combine.
Serve, and enjoy!
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