Healthy fall salad - WSFX - FOX Wilmington, NC

Ingredients:

• 2 cups quiona
• 1 medium butternut squash
• 1 cup dried cranberries
• 1 cup toasted almonds
• 1 cut salad leaves (baby kale or collards)
• ¼ cup apple cider vinaigrette
• Olive oil
• Sea salt
• Pepper

Cook two cups of quiona in boiling water for ten minutes.

Drain and season with a bit of sea salt, pepper and a touch of olive oil;

Roast cubes of butternut squash in a bit of olive oil for twelve minutes, or until tender;

Reheat quiona in microwave, if needed, then toss with cranberries, squash and drizzle with a little apple vinegar and a touch of olive oil;

Top with almonds and salad leaves, toss in vinaigrette;

Enjoy!