What can we say? This salad is packed, packed, packed with great ingredients. Tender butternut squash and beets tossed with filling grains and fresh greens all finished off with feta and seeds will have you licking the plate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Red Onion, wedges
Smoked Paprika-Garlic Blend
Feta Cheese, crumbled(ContainsMilk/Lait)
Vegetable Broth Concentrate
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, bring 1 cup water and the broth concentrate to a boil. Cut the beets into 1-inch cubes.
On a baking sheet, toss the squash, beets, onions and the smoked paprika-garlic blend with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are golden-brown and tender, 22-24 min.
Meanwhile, add the quinoa to the boiling water. Reduce the heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 18-20 min.
Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Set aside. Heat a small saucepan over medium heat. Add the seed blend to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the seeds so they don't burn!) Transfer to a plate and set aside.
When the quinoa is done, fluff it with a fork. Add the quinoa and spring mix to the large bowl with the dressing and toss to combine.
Divide the quinoa mixture between plates and top with the roasted veggies. Sprinkle over the feta and toasted seed blend.