This Lentil Quinoa Fall Salad is a delightful blend of hearty grains, earthy lentils, sweet butternut squash, tart cranberries, and crunchy pecans, all tossed in a sweet and tangy maple dressing. It's perfect for autumn gatherings or as a flavorful side dish!
Ingredients: 1 cup cooked quinoa. 1 cup cooked lentils. 1 cup diced butternut squash, roasted. 1/2 cup dried cranberries. 1/4 cup chopped pecans, toasted. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. Salt and pepper to taste.
Instructions: Boil the lentils and add them to a large bowl. Then add the roasted butternut squash, dried cranberries, toasted pecans, and chopped parsley. Salt and pepper should be mixed with olive oil, maple syrup, apple cider vinegar, and salt in a small bowl. Add the dressing to the salad and toss it around to cover it all. It can be served right away or put in the fridge to cool down until you're ready to serve.
Prep Time: 15 minutes
Cook Time: 25 minutes
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