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Summer-To-Fall Recipe

As we transition from the heat of Summer to the cool, colorful Fall, we have an amazing recipe that will make that transition in the kitchen Easier, Happier, and Healthier! Check out this Recipe using Essential Oils that is sure to help you and your family fall in love with Fall!

Warm Roasted Butternut Squash & Quinoa Salad

3/4 cup dried cranberries

3/4 cup baby spinach leaves

1 Tbsp fresh lemon juice

1 Tbsp raw honey

1 Tbsp olive oil

Large pinch of salt

1 toothpick black pepper essential oil

1 butternut squash, peeled and cut into a medium dice

1/2 Tsp coarse salt

1/2 lare sweet onion, thinly sliced

4 cups red quinoa, cooked and kept warm

1 1/2 cup wheat berries, cooked kept warm

Place the spinach and dried cranberries in a large bowl. Cover and set aside. To make the dressing, combine the lemon juice, honey, 1 tbsp of olive oil, pinch of salt and black pepper essential oil in a small bowl and whisk until combine. Set aside. Preheat oven to 425 degrees. Line a baking pan with tin foil. Toss the diced butternut squash with 1 Tbsp olive oil and 1/2 Tsp salt. Spread the squash out evenly on the tin foil lined baking sheet.

Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven. While the sqush is roasting place the 1/2 Tbsp olive oil in a small sautee pan and heat to medium/ high. Add the sweet onion and sautee for 2 minutes. Reduce the heat to medium and continue to sautee for another 5- 6 minutes until the onion is lightly caramelized. Add the hot butternut squash, hot onions, warm quinoa, and what berries to the bowl of spinach & cranberries.

Toss together to slightly wilt the spinach. Add the dressing and toss until well coated. Serve warm.

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