• 1 Cup Butternut Squash (cut into small cubes)
  • 1/8 tsp Cinnamon
  • Sea Salt & Black Pepper (to taste) 1/3 cup Quinoa

  • 2/cups Baby Spinach
  • 1/2 Apple (small, peeled and finely chopped)
  • 1 tbsp Red Onion (finely chopped)
  • 1 tbsp Walnuts (finely chopped)
  • 2 tbsp Apple Cider Vinegar


  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  2. Place the butternut squash cubes on the baking sheet and season with the cinnamon and salt and pepper to taste. Toss to coat the squash with the seasoning then arrange into a single, even layer (do not overcrowd the pan). Bake for 25 to 30 minutes, flipping halfway through, or until the cubes are cooked through and have browned on both sides.
  3. Meanwhile, cook the quinoa according to package directions.
  4. To assemble the salad, divide the baby spinach, quinoa, and butternut squash between bowls and top with the apple, red onion, and walnuts. Drizzle with apple cider vinegar. Enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.
Nut-Free: Omit the walnuts and use sunflower or pumpkin seeds instead.
More Flavor:Mix the apple cider vinegar with honey or maple syrup for sweetness. Add fresh herbs, dried cranberries, or crumbled goat cheese.
More Fat: Add extra virgin olive oil to the apple cider vinegar.


Amount per serving
Calories 196
Fat 4g
Saturated 0g
Trans 0g
Polyunsaturated 3g
Monounsaturated 1g
Carbs 35g
Fiber 6g
Sugar 7g
Protein 6g
Cholesterol 0mg
Sodium 29mg
Potassium 657mg
Vitamin A 10283IU
Vitamin C 26mg
Calcium 87mg
Iron 3mg
Vitamin D 0IU
Vitamin E 2mg
Vitamin K 147μg
Thiamine 0.2mg
Riboflavin 0.2mg
Niacin 2mg
Vitamin B6 0.4mg
Folate 135μg
Vitamin B12 0μg
Phosphorous 188mg
Magnesium 113mg
Zinc 1mg
Selenium 3μg
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