Glorious autumn squashes are a must in your seasonal dishes! This quinoa-lentil based butternut salad is hearty enough for a feast on its own, and delicious enough to compliment any meal. Chock-full of fall flavors and packed with the best nutrition.

The Salad

1 cup cooked tri-color quinoa
1 can organic lentils, rinsed
1/2 butternut squash, cubed and roasted
1/3 cup golden raisins
1 crisp red apple, like honeycrisp, cored and chopped

Cook the quinoa according to package directions. Peel, cube and toss the butternut with avocado oil, salt & pepper, and roast at 400F for about 30 minutes. Gently toss together all ingredients, adding the apples just before serving so they don’t brown.

Tahini-Maple Dressing

2 Tbs fresh squeezed lemon juice
1 Tbs apple cider vinegar
2 Tbs maple syrup (real stuff only!)
2 Tbs nutritional yeast
2 Tbs tahini
2 Tbs coconut aminos
1-2 Tbs water for consistency
1 clove garlic
Fresh cracked pepper to taste

Blend all ingredients and toss with the salad. I like this salad served warm, but it’s great chilled as well and makes excellent leftovers.