– Quinoa – Chickpeas – Butternut Squash – Fresh Apple  – Pecans – Mixed Greens – Salt, Pepper, Garlic Powder – Bay Leaves – Feta Cheese

Start by cooking the quinoa. Bring Vegetable broth and spices to a boil over medium-high heat. Stir in the quinoa, and reduce the heat to low. Cover with a lid, and simmer for about 15 minutes.

While the quinoa cooks, roast the butternut squash by tossing together with a bit of avocado oil, salt, and pepper

Once the butternut squash is nearly done, add the chickpeas, and bake for 5 minutes. Add the pecans, and bake an additional 2 minutes, until the squash is tender and browned, and the pecans are lightly toasted..

Balsamic Vinaigrette ingredients

– Balsamic Vinegar – Extra Virgin Olive Oil  – Dijon Mustard – Salt, Pepper, Garlic Powder

For the vinaigrette, place all ingredients in a small mason jar, place the lid on tightly, and shake vigorously until well combined.

Now it's time to build the salad!

Arrange the following in a large, shallow bowl: a serving of quinoa, scoop of butternut squash mixture, some mixed greens, apple slices, and feta cheese. Drizzle with the balsamic vinaigrette, and enjoy!

For the full recipe, including instructions and substitutions click the link below!