Butternut Squash and Cranberry Quinoa Salad

3 cups butternut squash, diced small
5 tablespoons extra-virgin olive oil
2 cups cooked quinoa
1/2 cup dried cranberries
1/3 cup walnuts pieces
1 tablespoon freshly chopped basil
1/4 teaspoon kosher or sea salt
1/4 teaspoon black peppeR
Pour 3 tablespoons of extra-virgin olive oil into a medium saucepan. Sauté the squash over medium-low heat until cooked through and tender.

In a large bowl, mix the cooked squash, quinoa, cranberries, walnuts, basil, salt, pepper, and the remaining 2 tablespoons of extra virgin olive oil.
Nutrition Facts
Yields: 4 servings
Serving Size: 1 cup
Calories: 327
Total Fat: 20 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sodium: 11 mg
Cholesterol: 0 mg
Carbohydrates: 33 g
Fiber: 5 g
Sugars: 4 g
Protein: 6 g
SmartPoints value : 11


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