The whole pumpkin spice craze is real. Last year I jumped onto the bandwagon with this and was hooked. I came up with this recipe last year for a MOPS (Mothers of Preschools) meeting last year and sure enough it was a hit. I made it again this year for Nathan's birthday party as the veggie protein option and lots of people asked me for the recipe. This is for you.
It's been well over a year since I've updated this blog. I now have a one year old. Enough said. Perhaps I'll be able to be better about posting new and yummy recipes this year.
This recipe will make enough to fill an 8x11 size pan. Depending on whether you serve this as a main course or as a side, you may get different servings.
Ingredients for the Dressing
1/2 can of pumpkin puree
1 T jam of your choice
1/4 c balsamic vinegar
1/2 c olive oil
1 T apple cider vinegar
1 t minced garlic
1 t sugar
1/8 t freshly grated nutmeg
salt and pepper to taste
1. Whisk everything together and let it sit in the fridge for a day. This helps cut the bite of the raw garlic.
Ingredients for the Salad
3 cups cooked quinoa (cooked with rice cooker)
1 english cucumber, bite sized cubes
1 pint of grape tomatoes
1 small butternut squash roasted and diced (roast halves, cut side down at 400-425 degrees for 45 minutes to an hour)
4 oz block of feta cheese (cubed)
3 avocados, diced
4 cups of baby spinach leaves
1. layer the spinach leaves on the bottom of the serving dish.
2. combine the ingredients for the salad and toss with the dressing (except for avocados)
3. Let the mixture marinate overnight and right before serving, cut up the avocados and sprinkle them on top. This keeps them looking nice and green.
The picture I posted was from leftovers...and it still looks great.
It's been well over a year since I've updated this blog. I now have a one year old. Enough said. Perhaps I'll be able to be better about posting new and yummy recipes this year.
This recipe will make enough to fill an 8x11 size pan. Depending on whether you serve this as a main course or as a side, you may get different servings.
Ingredients for the Dressing
1/2 can of pumpkin puree
1 T jam of your choice
1/4 c balsamic vinegar
1/2 c olive oil
1 T apple cider vinegar
1 t minced garlic
1 t sugar
1/8 t freshly grated nutmeg
salt and pepper to taste
1. Whisk everything together and let it sit in the fridge for a day. This helps cut the bite of the raw garlic.
Ingredients for the Salad
3 cups cooked quinoa (cooked with rice cooker)
1 english cucumber, bite sized cubes
1 pint of grape tomatoes
1 small butternut squash roasted and diced (roast halves, cut side down at 400-425 degrees for 45 minutes to an hour)
4 oz block of feta cheese (cubed)
3 avocados, diced
4 cups of baby spinach leaves
1. layer the spinach leaves on the bottom of the serving dish.
2. combine the ingredients for the salad and toss with the dressing (except for avocados)
3. Let the mixture marinate overnight and right before serving, cut up the avocados and sprinkle them on top. This keeps them looking nice and green.
The picture I posted was from leftovers...and it still looks great.