Spinach & Quinoa Festive Salad (GF, vegan)

serves 2 with possible leftovers

Salad Ingredients :

  • 6 oz baby spinach
  • 1/2 cup quinoa
  • 1 cup water or low sodium veggie broth
  • 1 large delicata squash (or butternut if not available)
  • 1 Tbsp olive oil, salt & pepper to taste
  • 1/4 cup unsweetened craisins
  • 1/3 cup walnuts

Lemon Poppy Seed Dressing Ingredients (provides leftovers):

  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 T rice vinegar (or raw apple cider)
  • 1 T poppy seeds
  • 1-2 tsp honey
  • salt & pepper to taste


  • Preheat oven to 425 degrees.
  • Soak the quinoa in water for 5 mins while you peel the squash.
  • Use a vegetable peeler to scrape off the skin of the squash. Scrape out seeds and cut into 1-2 inch pieces.
  • Pour out excess water from the quinoa, then dump the quinoa into a small saucepan. Pour 1 cup of water or veggie broth over it, then bring it to a boil, then cover and bring down to a simmer for 20 mins.
  • Lay out squash on a baking sheet & toss with olive oil, salt, and pepper. Bake for 20 mins, turning over around 15 mins.
  • Pour spinach, craisins, and walnuts into a medium or large bowl.
  • Make dressing by simply mixing all ingredients in a mason jar or container.
  • When quinoa is ready, fluff with a fork and pour over the spinach mixture.
  • When squash is finished roasting, add to the salad mix.
  • Toss the salad a bit, then pour on the desired amount of dressing and toss again until well combined. Store the leftover dressing in the fridge.