Quinoa Butternut Salad

Ingredients:

• 1/2 cup tri-colored quinoa 
• 1 cup cauliflower florets 
• 1/2 cup diced butternut squash
• 2 cloves of fresh garlic
• 2 tablespoons olive oil 
• Kosher salt, to taste
• Freshly cracked black pepper, to taste 
• 2 tablespoons lemon juice (about 1/2 lemon) 
• 1 1/2 cups Lana’i Mix
• 1 1/2 cups Crystal Lettuce
• 3 tablespoons Charred Lemon and Honey Vinaigrette 

Directions:

Step 1
Preheat oven to 425°F. 

Step 2
Meanwhile, cook quinoa according to package instructions. Spread cooked quinoa out in single layer on plate or baking sheet and fluff gently with fork. Set aside to cool.

Step 3
In a large mixing bowl toss cauliflower, butternut squash, and garlic cloves with olive oil and salt and pepper to taste then spread out evenly on baking sheet and roast for 18 to 22 minutes or until caramelized and fork tender. Remove from oven and toss with lemon juice then allow to cool fully. Discard garlic cloves or save for later use.  

Step 4

Place roasted cauliflower and butternut squash, cooked quinoa, Lana’i mix, Crystal Lettuce, and vinaigrette in mixing bowl and toss thoroughly to combine. Divide evenly on plates or in bowls and serve immediately.  

Nutrition per serving:

• Calories 184.33 
• Protein 4.96 
• Carbohydrates 24.69 
• Fiber 4.8 g 
• Sugar 2.7 g  
• Total Fat 8.33 g 
• Saturated fat 1.18 g 
• Cholesterol 0 mg 
• Vitamin A 7833.71 IU, 391.69 RAE 
• Vitamin C 42.23 mg 
• Folate 89.98 mcg 
• Iron 1.82 mg 
• Potassium 505.72 mg 
• Sodium 295.26 mg