Spinach Salad with Quinoa and Butternut Squash

Spinach Salad

Spinach Salad with Quinoa and Butternut Squash recipe courtesy of Sprouts


  • 1 Butternut Squash halves
  • 2 tbsp Olive oil
  • 1 tbsp Dried Thyme
  • 1/2 tbsp Dried Rosemary
  • 1/2 cup Quinoa rinsed thoroughly
  • 1/2 cup Green Lentils rinsed thoroughly
  • 1/2 cup Wheat Berries rinsed thoroughly
  • 1/2 cup Extra Virgin Olive Oil
  • 1 Lemon
  • 1 pinch Sugar
  • 1 Shallot or small red onion, finely chopped
  • 4 tbsp Golden Raisins
  • 3 tbsp Dried Cranberries
  • 3 tbsp Almonds sliced
  • 8 cup Baby Spinach washed and dried
  • 1/2 cup Fresh Mozzarella soft, drained
  • Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 375°F. Cut the butternut squash into slices and then cut away flesh from the skin. Cut the flesh into bite-size cubes.
  2. Toss on a rimmed baking sheet with the olive oil, dried herbs, and seasoning. Roast for 25-30 minutes until very tender to the point of a knife, removing when ready.
  3. Meanwhile, cook the quinoa, lentils, and wheat berries in separate saucepans of salted, simmering water until tender; cover the quinoa with a lid, cooking for about 15 minutes until tender. Cook the lentils and wheat berries uncovered until tender to the bite, 20-30 minutes.
  4. Drain all three when ready and rinse in cold water, setting aside to cool.
  5. Whisk together the extra-virgin olive oil with the lemon juice, sugar, and seasoning in a large mixing bowl. Add the cooked grains, butternut squash, shallot, raisins, cranberries, and almonds, and toss well to coat.
  6. To assemble, line plates with a single layer of spinach leaves. Top with some mozzarella and then arrange more spinach on top. Spoon over the dressed grains and squash mixture.
  7. Serve immediately for best results.


Posted on WholeFoods Magazine Online, 11/21/2016