Fall Harvest Salad


Fall is here friends, and with it all the harvest foods! This is a vegan, gluten free fall salad. This recipe makes 3-4 servings!

-1 Cup of quinoa (2 Cups of water, sea salt),
-Butternut Squash, chopped
-1 pomegranate,
-1 Cup of Radicchio, chopped
-1/2 Cup of chopped walnuts
-1/2 cup of chopped almonds
-1 red onion, chopped
-1/4 Cup of green onion, chopped
-Mint leaves
-1/3 Cup of olive oil,
-1/4 Cup of apple cider vinegar
-1 tsp. Salt

1. While quinoa is cooking on the stove top, chop all veggies. Combine dressing ingredients in a separate container.
2. Roast squash in oven at 350 for 30 minutes.
3. Combine all ingredients into one bowl, pour dressing on top and mix well. Enjoy!