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Back to Healthy with Hart

Blueberry, Butternut Squash and Quinoa Salad

Ingredients
  • 1 lb butternut squash, peeled, seeded and cubed
  • 4 T. olive oil, divided
  • 1 C raw quinoa, rinsed well
  • 2 T. lemon juice
  • 1/2 t. salt
  • 1/8 t. pepper
  • 4 green onions, thinly sliced
  • 1 1/2 C. blueberries
  • 3 C mixed greens
  • 1 C chicken broth
  • Walnuts, optional

Directions

Serves 6Preheat oven to 450.  In large bowl, toss squash with 1 T. of oil.  Spread on rimmed baking sheet; bake until tender about 22 minutes.  Let cool.Meanwhile, in medium saucepan, bring quinoa, chicken broth & 1 C. water to a boil.  simmer for 15-20 minutes.  Fluff with a fork; cool.In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper.  Set aside.  In large bowl combine squash, green onions, blueberries, lettuce and quinoa.  Drizzle with dressing; toss to combine.Notes:  I added some walnuts on top!  Also, the recipe called for arugula but I prefer mixed greens.  I use Ancient Harvest quinoa because it doesn''t need to be rinsed.

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Oct24
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