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Salad
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Prepare red quinoa according to package directions.
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Peel and cube a small butternut squash, toss with a couple tablespoons of olive oil, and roast for about a half hour until fork tender, at 450 degrees. (I did have extra butternut squash cubes, which I saved to use in another dish)
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Cut spinach into ribbons.
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Toast pine nuts.
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Wait for quinoa and butternut squash to cool before assembling the salad.
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Mix together quinoa, butternut squash, spinach, feta and pine nuts.
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Toss with orange vinaigrette. Add slowly...you may have extra depending on how light or heavy you like your salad dressed.
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Orange Vinaigrette
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Whisk together the orange zest, honey, dijon mustard, salt.
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Add the orange juice and whisk together again.
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Continue to whisk, and add the olive oil slowly.