Butternut and Quinoa Salad with Citrus Dressing

Butternut and Quinoa Salad with Citrus Dressing


1 Packet McCain Frozen Butternut

2 Cups of Quinoa

2 Cups McCain Baby Spinach Leaves

1/4 Cup Crumbled Feta Cheese

1/4 Cup Pomegranate Arils

1/4 Cup Chopped Toasted Almonds.

Zest Of 1 Orange

2 Tablespoons Orange Juice

1 Tablespoon Lemon Juice

2 Tablespoons Olive Oil

1 Teaspoon Honey

Salt And Pepper to Taste


Total Time: 25 minutes
Serving Size: 4

  1. Cook the McCain frozen butternut and quinoa according to the package Method. Let it cool slightly before assembling the salad.
  2. In a large salad bowl, combine the cooked butternut and quinoa with fresh baby spinach leaves.
  3. Sprinkle the crumbled feta cheese, pomegranate arils, and chopped toasted almonds over the top of the salad.
  4. In a separate small bowl, whisk together the orange zest, orange juice, lemon juice, olive oil, honey, salt, and pepper to create the citrus dressing.
  5. Drizzle the citrus dressing over the salad and toss everything together until well combined and evenly coated.
  6. Adjust the seasoning to your taste, adding more salt, pepper, or honey if desired.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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