Quinoa Winter Salad

By vdub

Served over supergreens like 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.

Ingredients

• 1 cup multicolored quinoa, cooked
• 2 cups roasted squash cubes
• 2 stalks celery, chopped
• 3 green onions, minced
• 1/2 cup toasted pumpkin seeds
• 1/2 cup dried cranberries
• 1 tbs. fresh sage, minced (or 1 tsp. dried)
• Zest and juice of one orange
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Let quinoa cool to room temperature, then toss all ingredients together in a large bowl. Adjust the seasonings to taste.