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Butternut Squash Quinoa Salad with Creamy Apple Cider Vinaigrette
Ingredients
  • subheading: For the Salad:
  • 2 cups cooked quinoa
  • 1 ½ cups cubed roasted butternut squash
  • 6 ounces brussel sprouts, thinly sliced or shredded
  • 1 medium honeycrisp apple, thinly sliced
  • ½ cup crumbled feta cheese
  • ⅓ dried cranberries
  • ⅓ cup pumpkin seeds
  • ⅓ cup green onion
  • subheading: For the Apple Cider Vinaigrette:
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  •  
  • ¼ cup honey
  • 2 cloves garlic
  • 2 tablespoons whole grain dijon mustard
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon salt (plus more to taste)
  • pepper to taste
Steps
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