California Olive Oil 
Vinegars 
Salts / Spices 
Artisanal Foods 
Bath & Body 
Housewares Harvest Quinoa Salad
Cooking Label
Medium
Prep Time
25 Minutes
Cook Time
1 Hour
Serves
4-6 Servings
Ingredients
Vinaigrette
1/4 cup Pasolivo California Blend Extra Virgin Olive Oil
2 Tbsp Pasolivo Winter Ambrosia Vinegar or Pasolivo Sparkling Citrus Vinegar
2 Tbsp pure maple syrup
2 Tbsp Dijon mustard
Pepper to taste
Salad Ingredients
1 cup uncooked quinoa, cooked according to package directions and cooled slightly
3 cups roasted, diced butternut squash
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
6 ounces center cut bacon, slices cut into one- inch pieces and cooked until crispy, grease drained and removed
1/4 cup Pasolivo California Blend Extra Virgin Olive Oil
2 Tbsp Pasolivo Winter Ambrosia Vinegar or Pasolivo Sparkling Citrus Vinegar
2 Tbsp pure maple syrup
2 Tbsp Dijon mustard
Pepper to taste
Salad Ingredients
1 cup uncooked quinoa, cooked according to package directions and cooled slightly
3 cups roasted, diced butternut squash
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
6 ounces center cut bacon, slices cut into one- inch pieces and cooked until crispy, grease drained and removed
Preparation
Combine all of the salad ingredients in a bowl and stir gently. In a separate bowl, create vinaigrette and slowly pour over salad ingredients. Stir gently and enjoy!
This hearty harvest salad is the perfect recipe for fall and winter.
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