Ensalada mexicana de espinacas

Ingredientes

• 1 medium delicata squash, cut into 3/4" thick rounds
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 5 oz baby spinach, thoroughly washed and dried
• 1 1/2 cups cooked quinoa ( here we used tricolor quinoa)
• 1 cup canned black beans
• 1 cup frozen organic corn kernels, thawed
• 1 cup shredded carrots
• For the Dressing (makes about 1/2 cup)
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• 2 tbsp brown mustard
• 1 tsp maple syrup (optional)
• 1 tsp ground cumin
• 1/8 tsp salt (or to taste)

Preparación

1. 1

   Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange delicata squash rounds on top, drizzle with olive oil and salt. Bake for 55 minutes, flipping them over half way through

2. 2

   Place baby spinach in a large salad bowl. Add quinoa, beans, corn and carrots

3. 3

   To prepare the dressing, combine all the ingredients in a glass jar with a lid and shake vigorously (you can also use your blender)

4. 4

   Pour dressing over the salad and toss well until everything is coated

5. 5

   Divide salad into two bowls and top with warm roasted delicate squash