Chef Randy Feltis keeps our resolutions in check with this healthy and flavorful salad recipe that gets its protein from quinoa and chia seeds.
Spinach and roasted butternut squash salad with quinoa and chia
Serves 4-6
Ingredients:
6 cups fresh baby spinach
2 cups peeled and diced butternut squash
1 diced red peppers
1/2 cup thinly-sliced red onion
1 cup sliced mushrooms
1 cup cooked quinoa
Sprinkle chia seeds
Juice of 1 lime
1 tsp Dijon mustard
6 tbsp extra-virgin olive oil
Salt and pepper
Method:
1. Preheat oven to 375 F.
2. Place butternut squash on baking tray, and drizzle with 2 tablespoons olive oil. Season with salt and pepper.
3. Bake for 10 minutes, then give them a shake and bake for 10 more minutes. Let rest.
4. In a large mixing bowl, whisk mustard, lime juice, 4 tablespoons olive oil, salt and pepper.
5. Add remaining ingredients and toss lightly. Garnish with roasted butternut squash and chia seeds.
Courtesy Randy Feltis
eatmypie.ca
@ChefRandyF