Butternut Squash and strawberries tossed in spinach and quinoa and loaded with toppings for a filling, fresh, and tasty salad! Have it for lunch or serve as a side, either way it's delicious!
WW My Way Smart Points: 9 Green, 9 Blue, 5 Purple
Cooking and Roasting
I started by putting my quinoa in a sauce pan with 2 cups of veggie stock and cooked it according to the package instructions.
Cubing the Butternut Squash
While the quinoa was cooking, I peeled and diced my butternut squash. I then spread the squash out on a greased baking sheet and seasoned it was salt and pepper. I then tossed it in the oven for 30 minutes to roast.
Making the Dressing
While the squash and quinoa were cooking, I mixed up the dressing in a measuring cup. I added the balsamic vinegar, sugar free maple syrup, and Dijon mustard and gave it a goof mixing. I then added in 1/8 cup of water and mixed again and then set the dressing aside.
Prepping the Toppings
I then chopped up some strawberries, measured out my dried cranberries, sunflower seeds, and fat free feta and set them aside. In a large bowl, I added in 10oz of spinach and my strawberries. When the quinoa and squash were cooked, I set them aside to cool. Once cooled, I added them into the bowl and gave it a good stir.
I then added in the cranberries, sunflower seeds, and feta cheese gave it a mix and then poured on the dressing. I gave it another good mixing to make sure everything was evenly coated.
Serving it Up
Serve this salad up cold and enjoy! Its perfect for lunches and has been my go to lunch the entire week!