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  • Serves 4 (3.2 lb)
  • Ready in 1H15M Prep: 30M Cook: 45M
Quinoa & Black Rice Fall Salad with Butternut Squash & Pumpkin Seeds

Ingredients

  • 3 cups butternut squash diced 3 cups butternut squash diced
  • ½ cup short-grain black rice (from Whole Foods) ½ cup short-grain black rice (from Whole Foods)
  • 1 cup quinoa, rinsed well (I use pre-rinsed regular quinoa from Costco) 1 cup quinoa, rinsed well (I use pre-rinsed regular quinoa from Costco)
  • ½ cup pumpkin seeds (shelled & roasted & salted) ½ cup pumpkin seeds (shelled & roasted & salted)
  • ½ cup dried cranberries ½ cup dried cranberries
  • ¼ cup cider vinegar ¼ cup cider vinegar
  • 2 tablespoons extra-virgin olive oil, divided (Chile EVOO is the best!) 2 tablespoons extra-virgin olive oil, divided (Chile EVOO is the best!)
  • 2 TB pure maple syrup 2 TB pure maple syrup
  • 1 TB Dijon mustard (we used country dijon) 1 TB Dijon mustard (we used country dijon)
  • ¼ teaspoon kosher salt plus more ¼ teaspoon kosher salt plus more
  • ¼ tsp pepper ¼ tsp pepper

Nutritional values
Per serving (13 oz)

% Daily Values*
  • Total fat 22.4g 29%
  • Saturated fat 3.4g 17%
  • Protein 10.8g 22%
  • Salt 300.2mg 13%
  • Total carbs 87.8g 32%
  • Fiber, total dietary 12.4g 44%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on thehungrygoddess.com
Quinoa & Black Rice Fall Salad with Butternut Squash & Pumpkin Seeds on thehungrygoddess.com
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