Post by @jassmeredith

BUTTERNUT SQUASH QUINOA SALAD 🍂🤎 This was actually one of the first salads I started making when I became a nutritionist and really understood just how necessary carbs are for us. Cutting them out in the name of being “healthy” can be such a disservice to your body. I’m all about building meals that actually fuel you, keep you satisfied and still taste SO good. And this salad seriously does it 🤤 Ingredients 3 cups butternut squash, cubed
2 tbsp olive oil
1 tsp dried thyme
Salt + pepper 1 can chickpeas
1 tbsp olive oil
Salt 2 cups cooked quinoa
4 cups arugula
1/4 cup crumbled feta
1/4 cup pumpkin seeds MAPLE PECANS 1/4 cup chopped pecans
Maple syrup
Drizzle of olive oil DRESSING 1/3 cup olive oil
2 tbsp lemon juice 
1 tbsp maple syrup
1 tsp minced garlic
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper Toss the butternut squash with olive oil, thyme, salt and pepper. Toss the chickpeas separately with olive oil, paprika and salt. Air fry for about 20 minutes, or until the squash is tender and the chickpeas are crispy. Toss the pecans with a drizzle of maple syrup and olive oil. Air fry for about 5 minutes until toasted and caramelized. Keep an eye on them because they can burn quickly! Whisk together all of the dressing ingredients. Add the arugula, quinoa, roasted squash, crispy chickpeas, feta and pumpkin seeds to a large bowl. Top with the maple pecans, pour over the dressing and toss. The perfect September salad 🍂💛 #saladrecipe #healthyrecipes #highfibre #autumnrecipes