Buckwheat and Butternut Squash Salad with Cranberries and Spinach
Grain salads strike a great balance between hearty and healthy — they’re just the thing for a fall meal! Today’s recipe uses buckwheat, which has a beautiful ea
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Saucepan
- Measuring cup
- Spoon
- Spatula
Ingredients
- 1 small (2 to 2 1/2-pound) butternut squash
- 2 tablespoons Garlic Gold® Oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup roasted buckwheat groats
- 2 cups water
- 3/4 cup dried cranberries, coarsely chopped
- 3 cups baby spinach
- 1/2 cup Garlic Gold® Balsamic Vinaigrette
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