Festive Quinoa Salad

Festive Quinoa Salad.png


  • 7 cups cooked white quinoa

  • 3 cups diced, oven roasted butternut squash, cooled

  • 2 red bell peppers, diced

  • 1 yellow bell pepper, diced

  • 1 red onion, finely diced

  • 1 cucumber, diced and big seeds removed

  • 1 handful of flat-leafed parsley, finely chopped

  • 5 oz dried cranberries

  • 1 punnet baby tomatoes cut in half

  • 5 oz baby spinach, sliced

  • 3 avocados, diced, drizzled with fresh lemon juice, sprinkled with garlic & herb salt


  1. Peel and cube the butternut squash

  2. If desired, season with Himalayan salt, black pepper and one to two teaspoons of fresh rosemary or sage

  3. Drizzle with 1-3 tbsp olive or coconut oil and mix through

  4. Spread out on a baking sheet and roast for 20–30 minutes then let cool

  5. Mix all ingredients together


  • 1/8 cup real maple syrup or raw honey

  • Juice of half a lemon or 2 tbsp white balsamic vinegar or apple cider vinegar

  • 1/4 tsp Dijon mustard

  • 1/4 tsp Himalayan salt

  • 1/4 tsp ground black pepper

  • 1/2 cup olive oil


  1. Beat all the vinaigrette ingredients together, beating in the olive oil last

  2. If desired, add a clove of garlic and a tsp of fresh ginger for zest

  3. Pour on top of salad

SaladsIsabelle Carroll