Autumn Salad

A delicious autumn salad featuring quinoa, roasted butternut squash, maple pecan brussel sprouts, feta, and cranberries.

By @georginaelizat

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2.5 cups butternut squash
• 1 glug extra virgin olive oil
• 2.5 cups brussel sprouts + pecans
• 0.5 cup quinoa
• 1 cup bone broth
• 0.5 cup feta
• 0.33 cup dried cranberries
• 1 glug extra virgin olive oil
• 1 to taste salt
• 1 to taste pepper

Instructions

1. Pre-heat oven to 180C/350F.
2. On a baking tray with baking paper, put your chopped butternut squash and a drizzle of olive oil.
3. Bake for 30 minutes, flip around and then bake for a final 15 minutes.
4. Make your brussel sprouts according to the recipe (pan-fried with butter, maple syrup, pecans, salt + pepper).
5. Place quinoa and bone broth into a saucepan and bring to a boil.
6. Once it reached boiling reduce the heat to medium-low (for it to simmer) with a lid on for approx 15-18 mins, until all of the liquid is gone and the quinoa is fluffy.
7. Put quinoa in big bowl with roasted butternut squash, brussel sprouts + pecans, cranberries, feta and a glug of olive oil.
8. Mix, taste and season with salt + pepper to preference.