Another late blog post…boooooo me. Still catching up on everything, pretty much, including moving/unpacking, work, all of the other things I’ve been neglecting over the past few weeks. This will be a brief post since I need to get a jump on cabbage for Week 30. Sorry, butternut squash! You are a great vegetable and don’t deserve to be rushed.
We’ve been eating so much takeout and fast food since moving that I was really craving a healthy, hearty salad. This quinoa concoction caught my eye and got the thumb’s up. My original plan was to make the chili at the end of the post and I bought all of the ingredients before changing my mind, so I’ll be doubling up on butternut squash this week. ‘Tis the season!
Butternut Squash and Cranberry Quinoa Salad
The Verdict:
Difficulty: Easy, as long as you remember to buy the pre-cut chunks of butternut squash and don’t try to cut one up yourself (wayyy too much work when someone else can do it for you for a few cents more).
Taste: I liked it! Definitely satisfied my craving for a delicious, nutritious lunch. It was pretty sweet, what with the balsamic vinaigrette and cranberries, so it might be more of a side dish for some people than a main course, although it certainly counts as a complete meal, nutrition-wise.
Making later this week:
Butternut Squash Chipotle Chili with Avocado
Lentil To Lease In 40 Weeks 
Yum!
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