Oh the holidays! As we mentioned yesterday , it’s a time of merriment and perpetual indulging. Yet, there is nothing more uncomfortable than the feeling of lethargy from too much indulging. Having felt this feeling more than a few times around special occasions (vacations, holidays, birthdays, etc…) I’ve come to follow a 70/30 rule. Strict and clean eating five days of the week and two splurge days sprinkled in (these are typically Friday/Saturdays for me). So, for those five days I try to eat as whole, clean, and super food-esque as possible. Seasonal fruits and vegetables, lean protein, loads of water and tea. One of my recent favorites? This filling and flavorful, nutrition packed salad. It’s the perfect “cleanse” from any indulgence, or a perfect healthy side to any festivity you have this season!

To be completely honest, I never wrote down the exact measurements of each ingredient, because I think this is the type of salad where approximations are a-okay. So, please feel free to tinker with this to your liking.

Ingredients: 

1-2 pounds cubed butternut squash
1 cup red quinoa
1/2 cup of pumpkin seeds (I like Trader Joe’s)
1/2-3/4 cup dried cranberries
3 cups of chopped spinach
1/2 cup of goat cheese (I am on a medical no-dairy diet, so it’s not featured here. The first time I made this for a potluck at work I tossed it in and the goat cheese was a hit!)
Cinnamon

Dressing:
1-2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp agave nectar
1/2 tsp minced garlic
salt, pepper

Directions:
1.Cook quinoa according to directions (I like to cook it in vegetable broth).
2.Heat oven to 425 degrees. Sprinkle, generously, the butternut squash with cinnamon, and bake until tender enough to easily slice with a knife.
3.While the butternut squash is cooking, chop the spinach.
4.Once the butternut squash and quinoa are done cooking, immediately combine all ingredients and then mix in the dressing.
5.This salad is best served warm or at room temperature

Enjoy!