Superfood Salad with Cilantro Avocado Dressing
 
Ingredients
  • Salad
  • 24 oz cubed/cut butternut squash (about 6 cups)
  • Non-stick cooking spray
  • 1 Tbsp olive oil
  • 1½ cups red quinoa, rinsed
  • 3 cups low sodium chicken broth
  • 2 cans low sodium black beans
  • 8 oz block of feta cheese
  • 1 head of kale
  • 4 avocados
  • Salt and pepper, to taste
  • Dressing:
  • 1 avocado
  • ½ cup full fat Greek yogurt
  • 2 cups cilantro leaves
  • 1 small clove of garlic
  • Juice of 1 lime
  • 3 Tbsp rice wine vinegar
  • ¼ cup water
  • ½ tsp salt
  • ¼ tsp crushed red pepper
  • Pinch of sugar
Instructions
  1. For the salad:
  2. Preheat oven to 400 degrees F.
Spray baking sheet with non-stick cooking spray. Arrange squash on baking sheet. Drizzle with olive oil. Sprinkle with salt & pepper.
Roast for 25 minutes, until squash is tender.
While butternut squash is cooking, add quinoa and chicken broth to a medium saucepan. Bring to a boil and then reduce heat to low and cover the saucepan. Simmer quinoa for 15-20 minutes until all the liquid has been absorbed. Fluff the quinoa gently with a fork.While the quinoa is simmering or once it’s done cooking, rinse and drain the black beans, crumble the feta, finely chop the kale, and slice the avocados.
  3. For the dressing:
  4. Blend all ingredients together until smooth. Add more water, if needed, for a thinner consistency.
  5. Once all ingredients and dressing have been prepped, plate according to your preference. I like to keep all the ingredients separate initially and then will mix everything together right before serving.
Recipe by Healthy By Heather Brown at https://www.mylifewellloved.com/superfood-salad/