Fall Quinoa Salad
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This fall quinoa salad is loaded with roasted butternut squash, crisp apples, and dried cranberries over a bed of spinach. Each serving packs 23 grams of protein and 15 grams of fiber, all from plants.
Every fall I end up with butternut squash, apples, and greens in the fridge at the same time, and this fall quinoa salad is what came out of finally throwing them all in one bowl!
The roasted squash turns sweet and caramelized, the apple and pepitas bring the crunch, and the quinoa gives it enough substance to actually work as dinner rather than something you eat before dinner. What surprised me most is how filling it is for something with no meat in it, and the tahini apple cider vinegar dressing is the piece that ties it together.
If you like this style of meal, my roasted harvest bowls are the warm version.
Table of Contents
“This is THE BEST salad – such a crowd pleaser. I bring it to all the holidays and potlucks September-March!”
Why You’ll Love This Fall Quinoa Salad
- 15 grams of fiber per serving: The squash, quinoa, apple, and pepitas add up fast. That is more than half a day’s worth in one bowl, which is a big part of why it keeps you full for hours.
- The oven does most of the work: The squash and pepitas roast on the same pan while you make the dressing and chop everything else. By the time the squash is done, the rest of the salad is already waiting in the bowl.
- Hearty enough to be dinner: This is a full plant-based meal on its own, but it also holds up as a side. It is especially good next to a bowl of my mushroom barley soup on a cold night, or alongside my lentil loaf if you are putting together a plant-based holiday plate.
Ingredients Needed
- baby spinach – the base of the salad. Chop it so you get a bit of everything in each forkful rather than wrestling with whole leaves.
- quinoa – cooked and cooled. This is what turns a salad into a meal, and it brings a good amount of the protein. If you have not made it before, my guide to cooking quinoa walks through it.
- butternut squash – roasted until sweet and caramelized at the edges. Cut the pieces the same size so they cook evenly, and buy it pre-cut if you want to skip the peeling entirely.
- apple – Honeycrisp, Pink Lady, or Fuji are my picks. You want something firm and sweet that will not go soft against the dressing.
- pepitas – pumpkin seeds without the shell. Toast them on the same sheet pan as the squash and they pick up a deeper, nuttier flavor. Pecans work if that is what you have.
- dried cranberries – a little chewy sweetness against all the savory. Raisins or dried cherries work too.
- tahini apple cider vinegar dressing – tahini, apple cider vinegar, lemon juice, tamari, nutritional yeast, garlic, and a touch of maple syrup blended smooth. The tahini makes it creamy without any dairy and the nutritional yeast adds a savory, almost cheesy depth that is doing more work here than people expect.
Find the full ingredient list with measurements in the recipe card below.
Variations
- Add a protein: One reader meal prepped this with rotisserie chicken and said it made a perfect week of lunches. Grilled chicken, roasted chickpeas, or white beans all work if you want more staying power than the quinoa gives you.
- Change the green: Kale, collard greens, or arugula all work in place of spinach. If you go with kale, massage it first so it softens.
- Swap the squash: Roasted sweet potatoes are the easiest substitute and a reader who used them said it worked beautifully. Maple roasted kabocha squash is another good option.
- Add roasted Brussels sprouts: A reader threw these in alongside the squash and I think that is a great call. They roast in about the same time on the same pan.
- Change the fruit: Pears work in place of apple, and dried cherries or raisins can stand in for the cranberries. One reader also recommends adding an extra half apple, which I would not argue with.
How to Make Fall Quinoa Salad
Step 1: Roast the butternut squash on a lightly oiled sheet pan at 400°F for 30 to 40 minutes, turning once or twice, until tender and lightly browned. Add the pepitas to a separate pan for the last 5 to 10 minutes if they are raw.
Step 2: While the squash roasts, blend all the dressing ingredients until smooth.
Step 3: Toss the spinach, cooked quinoa, apple, and cranberries together in a large bowl.
Step 4: Let the squash and pepitas cool, then add them to the bowl. Pour the dressing over the top and toss to coat.
Brittany’s Tips
- Let everything cool before it goes in the bowl: This is the tip that makes or breaks the salad. If the squash, quinoa, or pepitas are still warm, the spinach wilts and the apple goes soft. Give them time to come to room temperature and the texture holds up completely differently.
- Cut the squash pieces the same size: Uneven cubes mean some pieces are caramelized while others are still firm. It takes an extra minute and it is the difference between good roasted squash and great roasted squash.
- Watch the pepitas closely: They toast much faster than the squash and go from golden to burnt in under a minute. Pull them at 5 minutes and check.
- Do not judge the dressing on its own: Tahini dressings taste sharp straight from the blender and more than one reader has second-guessed it at that stage. Trust it. On the salad, with the sweet squash and the apple, it comes together exactly right.
What to Serve With Fall Quinoa Salad
For me, this is a meal-sized salad I would eat on its own. But it would also make a great side salad if you want to serve it to more people! Here are some great ideas to serve alongside this salad:
- With chicken: My apple cider vinegar chicken is the one I make with this most often. Same tangy apple cider vinegar that’s in the dressing, so the flavors just work together.
- With salmon: Maple glazed salmon is my pick here. The sweetness works with the roasted squash.
- With soup: A bowl of butternut squash soup alongside makes a genuinely cozy dinner, though you will have squash twice, so turkey chili is the better call if you want contrast.
- On a holiday table: Split four ways it works as a side, and it holds up next to heavier dishes without needing anything done to it at the last minute.
How to Store and Meal Prep
- Meal prep: Roast the squash and pepitas and cook the quinoa ahead, then store all three together in one container in the fridge. Keep the spinach, chopped apple, and dressing separate and combine everything when you are ready to eat.
- Fridge: Dressed leftovers keep for up to 2 days in an airtight container. The spinach will soften but the flavor is still good, and several readers say they prefer it cold the next day.
- Dressing: It keeps in a sealed jar for up to a week. Give it a shake before using since it will thicken and separate as it sits.
- Do not freeze: The spinach and apple will not survive it.
Frequently Asked Questions
Yes, though it is worth knowing that most soy sauce contains wheat, so the salad will no longer be gluten-free if you make that swap. The flavor is nearly identical, just slightly saltier, so use a little less than the recipe calls for. If you need it gluten-free, stick with tamari or use coconut aminos, which are naturally gluten-free and a little sweeter.
Make sure the roasted squash, the quinoa, and the pepitas are all fully cooled before they go in the bowl. Warm ingredients are the entire reason a salad like this goes limp, and it is the most common mistake with this recipe.
It adds a savory, almost cheesy depth that is hard to replicate, so I would not skip it if you can help it. Without it the dressing still works, it just tastes sharper and less rounded. A tablespoon of grated parmesan gets you close if you are not keeping it vegan.
It is genuinely nutrient dense. Each serving has 23 grams of protein and 15 grams of fiber, entirely from plants. Quinoa is one of the few plant foods that contains all nine essential amino acids, and it also delivers magnesium, iron, and B vitamins. (Source: Healthline) Between that, the squash, the spinach, and the tahini, this is a salad that actually holds you over.
More Fall Salads to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Fall Harvest Quinoa Salad
Ingredients
- 4 cups fresh baby spinach, chopped
- 1 ½ cups cooked quinoa, cooked according to package directions (1/2 cup dry quinoa)
- ¾ cup butternut squash, chopped
- 1 medium apple, peeled and chopped
- ⅓ cup pepitas, pumpkin seeds or pecans
- 3 Tablespoons dried cranberries
Tahini Apple Cider Vinegar Dressing
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 2 Tablespoons low sodium tamari or aminos
- 4 Tablespoons nutritional yeast
- 2 teaspoons minced garlic, about 2 cloves
- 2 teaspoons maple syrup
Instructions
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
- Cut the squash into bite-size cubes, place on a lightly oiled baking sheet and roast at 400° for 30-40 minutes, turning once or twice, until all the pieces are tender and have a few small brown spots.¾ cup butternut squash
- If your pepitas or pecans are raw, you can toast them in the oven with the roasting squash. Spread seeds/nuts on a separate baking sheet and add to the oven with the butternut squash for 5 to 10 minutes or until the seeds/nuts are golden and crunchy, then remove from the pan to cool. Be sure to watch the seeds/nuts carefully because they can burn quickly. The pepitas will take less time to toast than the pecans because they’re smaller.⅓ cup pepitas
- While roasting the squash, toss together spinach, cooked quinoa, apple and cranberries in a large salad bowl. Add cooled pepitas (or pecans) once they’ve been toasted.4 cups fresh baby spinach, 1 ½ cups cooked quinoa, 1 medium apple, 3 Tablespoons dried cranberries
- Prepare dressing by placing all remaining ingredients (tahini through maple syrup) in a blender and blend until smooth.2 Tablespoons tahini, 2 Tablespoons apple cider vinegar, 2 Tablespoons lemon juice, 2 Tablespoons low sodium tamari or aminos, 4 Tablespoons nutritional yeast, 2 teaspoons minced garlic, 2 teaspoons maple syrup
- Once the butternut squash is done roasting, allow it to cool and then place into the salad bowl with the other ingredients. Pour the dressing over the salad and toss to coat. Serve immediately.
Video
Notes
- Cool everything first: Let the squash, quinoa, and pepitas come to room temperature before combining. Warm ingredients wilt the spinach and soften the apple.
- Tamari: Most soy sauce contains wheat, so swapping it in means the salad is no longer gluten-free. Coconut aminos are a gluten-free alternative.
- Add protein: Grilled or rotisserie chicken, chickpeas, or white beans all work if you want more staying power.
- Meal prep: Store the squash, quinoa, and pepitas together, with the spinach, apple, and dressing kept separate until serving.
- Storage: Dressed leftovers keep for up to 2 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This looks yummy
Could I substitute soy sauce for Tamari without changing the flavor too much?
Yes, soy sauce will work just fine in place of tamari. The flavor will be almost the same, just slightly saltier, so you may want to use a touch less.
I printed this recipe years ago and recently couldn’t find it. I was so worried I’d lost it forever. My heart was racing as I searched everywhere with no success. I finally found it here after tweaking my google search. This is THE BEST salad – such a crowd pleaser. I bring it to all the holidays and potlucks September-March!
Aww, I love this so much, Chelsea. I’m so glad you found it again. It makes me happy to hear this salad has become such a staple for you. Thank you for sharing that and for taking the time to leave a review!
Thank you so much for this recipe! So many plant points (Dr Gregor Daily Dozen) and oh so easy to prepare!
Yay! So glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Delicious! Perfect Fall Salad that’s hearty & nutritious.
So glad you enjoyed this salad! Thanks for making it and for coming back to leave a review. I so appreciate it!
My husband was skeptical when he sat down to this plate, but quickly became a raving fan. Delicious! Awesome way to use leftover quinoa!
Yay! I’m so glad this one won your husband over, Lynn. Love that it worked perfectly with your leftover quinoa. Thanks for making the recipe and for coming back to leave a review, I really appreciate it!
Just so very delicious!
So glad you loved this recipe! Thanks for making it and for coming back to leave a review. I appreciate it!
Delicious and perfect for the season!! I wasn’t sure I liked the dressing when I tried it alone….but I trusted the recipe and it was *Perfect* on the salad. I think this might bump out the salad I planned for Thanksgiving.
Winner, winner! Thank you Brittany!
Yay!! So glad you loved this salad, Vanessa. Thanks for making it and for coming back to leave a review. I so appreciate it!
So delicious. Definitely a keeper. I didn’t have spinach so subbed chopped kale. Yum!
Yay! So glad you enjoyed this salad, June. Thanks for making it and for coming back to leave a review. I so appreciate it!
This Salad is AMAZING! I meal prepped it and added rostisserie chicken and split into containers for my lunch for the week. I wanted to just sit and eat it when it was done. I have had it cold the next day and it’s just as yummy. You just have to make sure to completely cool the quinoa, chicken (if using), pepitas/pecans and the butternut squash to at least room temperature before combining everything so that the apple stays crisp and the spinach doesn’t wilt. I also love adding a little extra apple, like another half an apple does the trick. I want to eat this every week! Thanks Brittany!
YAY! This sounds absolutely delicious, Kristen. Thank you for taking the time to share your review + star rating, I truly appreciate it!
this has a wonderful balance between sweet and salty. definite make again! thank you!
WOO! This is wonderful, Julie. I am so excited you are loving this recipe and it turned out amazing for you!
this was absolutely delicious. I also added roasted Brussel sprouts. the dressing makes all the difference
thanks for another winner!
Absolutely! I am so glad to hear that you are loving this recipe, Nancy! Thank you for sharing your review + star rating, it means so much to me!
Delicious salad, full of different flavors and textures. The butternut squash was so soft and every ingredient played their part.
I used a quinoa that had basil and dehydrated tomatoes and also added its part.
I can imagine variations for my next try.
The only disappointment I got is how little it endured in our dishes… all this effort and love gone after just a couple of minutes.
(a glass of white wine goes perfect with this!)
We tried this salad tonight and it was delicious – a very flavorful, Fall salad! I didn’t have any butternut squash on hand so I substituted roasted sweet potatoes instead. Will try again with butternut squash but either way, we’ll definitely be adding this to our meal rotation! Thank you for sharing 🙂
Woo!! So happy to hear this salad was a hit, Megan! Roasted sweet potato is such a great substitute for the butternut squash. Thanks for the review. I really appreciate it!
Haven’t tried the salad yet as I’m meal prepping for my upcoming week. Ingredient list/ directions would be more helpful if they told you how much uncooked quinoa would make 1 1/2 cups of cooked quinoa. Now I am stuck with a huge pile of quinoa 🤦🏽♀️.
Hey Ashley – Thanks for the feedback, sorry about the confusion. I just added how 1.5 cups of cooked quinoa = 1/2 cup dry quinoa. Let me know what you think of this salad!
This salad has all the flavors of Fall!🍁🍂 We did take an extra step and coated the squash with a small amount of coconut oil, cinnamon and sea salt just to add to the fall vibe…other than that the dressing and all the other components of this salad are super tasty!! ❤️❤️❤️
So happy to hear you loved this salad, Suzy! Thanks so much for the review and the star rating. It means so much to me.
Can I make it without the Nutritional yeast
The nutritional yeast is a big component to the dressing, so I wouldn’t skip it! It adds an amazing flavor and some cheesiness without cheese. If you don’t have nutritional yeast I highly recommend picking some up 🙂 But you could use a different dressing instead.
I love a bulky flavorful salad and this one fits the bill! I wanted to try this as “something different” since the ingredients looked interesting to me, and the combinations pleasantly surprised me! This has since been on my menu more than once and is sure to keep making appearances.
I’m so glad you tried and enjoyed this salad, Cayla! Thanks for leaving a review. I so appreciate it. 🙂
Another great EBF recipe! I used kale because it was what I had on hand and it was delish!
So glad you loved this salad, Jennifer!!
Ummm..AMAZING! I don’t like to eat salads, but I needed to find something to use what I have at home and to eat cleaner. This was it! I subbed sweet potatoes for the butternut, because it was what came in my CSA, and walnut for pecan. The dressing was amazing. I love anything with nooch in it. What did it for me was that it was more salty than sour, which was my initial concern when I saw both ACV and lemon juice. I’m not big on soury things. It makes me nauseated, but this was just perfect.
Isn’t it so good?! I’m glad you loved it! Thanks for making my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Made this salad the 3rd time this month! Can’t get enough of it, its sooo delicious!
I left the dressing – don’t like them in general – but still perfection! The taste combo is just AMAZING! <3
You are the best, Eva!! Thank you for your review! 🙂
Amazing recipe! Simple ingredients, short prep time 🙂 I love it!
So glad you loved this salad, Veronica! I so appreciate you making it and coming back to leave a comment + star rating!
This turned out so good! I subbed chopped dates for dried cranberries and it was delish!!
Yay!! So glad you enjoyed this salad, Zora. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Do you use ground nutritional yeast or flakes?
I use the flakes, but either should work!
I WILL be making this! Everything about this recipe looks yumm! Thank you for posting.
Made this tonight to go with fall pork chops
So good! Only sub I made was added a few chickpeas for the quinoa and used sweet potatoes instead of butternut:) definitely making again!
Yay! So glad this salad was a hit, Marly. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
Love this salad, second time making it. I have been subbing ingredients with what I have in hand, but the dressing makes it all come together!😊
Woo!! I’m so glad this salad was a hit. Thanks for making it + for coming back to leave a comment + star rating, Jan. I so appreciate it.
LOVED this salad recipe, especially the dressing which I can’t wait to use on all kinds of other things too! Perfect for transiting from fall to summer.
Yay!! I’m so glad this salad was a hit. Thanks for making it + for coming back to leave a comment + star rating, Kristen. I so appreciate it.
Husband has declared this “The best salad he has ever had!” Seriously though, it’s delicious.
Ahh that makes me so happy to hear, Jeannine!! I’m so pumped this salad was a hit. Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂
This is my absolute favorite fall salad. The dressing is incredible and so so flavorful.
I have been CRAVING a really good salad — like Sweetgreen good (I hope that’s okay to say)! But, my husband and I are not visiting restaurants now in an effort to really quarantine. This recipe HIT THE SPOT! It was so, so good and so filling! I used freeze dried blueberries instead of cranberries and slivered almonds for the nuts since that’s what I had. Can’t wait to make this again!
Of course that’s okay to say. I LOVE a good salad shop salad. We don’t have a Sweetgreen in Richmond, but I like to eat there whenever we visit a city that has one so I get it! I’m so glad this salad hit the spot! Thank you so much for coming back to leave a comment and star rating. It seriously helps my site so much so thank you. If you’re looking for another good one to try, this Mexican Street Corn Kale Salad is a favorite of mine lately!
I was a little nervous about the dressing but I am SO glad I tried it. This recipe is absolutely delicious. Thank you!
Yay, I am so happy you went for the dressing and enjoyed it! 🙂 Thank you for trying this dish and for taking the time to leave a comment and star rating. I so appreciate it, Pauline! <3
Hello! Can I make this ahead of time and serve chilled? Also, how long will it keep refrigerated?
Thanks!
Totally! I prep everything and keep the dressing on the side until you’re ready to serve.
My husband & I loved this recipe. I have PCOS & I can’t have gluten or dairy so this recipe worked out great for me.
This recipe is absolutely delicious. Love all the salad ingredients and the dressing is amazing. I will definitely be making this again.
This looks delicious! Is there something you can substitute for the nutritional yeast? Or can you just leave it out?
Thanks.
Hey Raquel. It adds an amazing nutty, cheesiness to the dressing. I’d highly recommend trying to find it at your local grocery store because it really makes the dressing!
Making this salad for a potluck. Love all your vegan recipes! Keep them coming! Your tempeh bowls with coconut rice are a weekly dinner at omg house
This looks delicious!!
Rebecca | http://www.peppermintdolly.com
Accidently came on this site! LOVE this blog! Thank you!
This was delicious!!!!! I’m definitely going to make it again this week 🙂
Hooray. So glad you liked it Caitlin.
Cool recipe but when I got excited at the top of the card with the 15 minute total time to make, but that doesn’t include the 30-40 minutes to prep the squash 🙁
Bummer! I’m so sorry about that! I’ll updated the time.
The first thing I noticed when I looked at this page was the beautiful bowl of salad. I love that it only takes a short amount of time (relatively short anyway) to get this from all the lovely ingredients to chopped up and ready to eat. Not only that but practically everything in here is so healthy for you that you can eat as much as you want.
Neat combination. Thanks for sharing!
made this today for a pot luck Christmas dinner with friends – was so delicious! I was mad that there weren’t any leftovers!! will make again just for me : )
Finally got to make this last night. Everyone loved it. I added some mushrooms and some cucumber, put more than 3/4 of squash. I was serving 3 adults and I just approximated the quantities. It was soooooo good! I’ll be keeping this in our fall rotation for sure!
Thank you!!
I want to make this for a Thanksgiving gathering. How many servings is it?
Just made this tonight and it was really freaking good! Even the boy ate it! Had to adapt on the fly by replacing tahini with peanut butter but it was excellent nonetheless.
Hi! I discovered your blog the other day and love it. I made this salad today with just a few tweaks based on what I had at home. Instead of spinach, I roasted some broccoli and at the same time roasted the butternut squash seeds (I had roasted the squash last night for some soup), as well as some chick-peas tossed in olive oil, pepper, paprika and turmeric. I tossed all of that plus the squash in the dressing with the quinoa, apple, cranberries and some diced red pepper I had. Super good, thanks for the recipe!
This looks great. I think I need to get some spinach!
i have to go pick up some NOOCH!
Looks like the perfect fall combo!
Thanks Michelle!
This salad was so so good! My boyfriend and I said it was the best salad we ever ate!
Oh wow!!! I’m so happy to hear that you all loved it!
Hi!
I can honestly say that I have never followed a blog before yours. I have always been a health food junkie (without the junk of course). I stumbled onto your blog and I have been reading and rereading it over and over again. I am living abroad in the Republic of Georgia, and whenever I feel homesick I read your blog. Your positive attitude helps me feel less homesick. I bet you didn’t expect to hear that on a salad recipe comment;) Anyways, I did buy P90X before coming to Georgia. I wasn’t sure there would be a gym. It is pricey so I bought it from Amazon.
I read the top comment and I am sorry, to the Beachbody coach. I have to watch the P90X tapes with the sound off, Tony…he is a little too motivated, however, now that he is some of the only English I hear…starting to appreciate his lame jokes. Overall I have been a very fit person for a long time. I ran DI track and cross country all throughout college. I only just graduated in May, and P90X has many of the moves that we did to stay lean and race ready. It really gets your heart pounding. I highly recommend it. Also there is no coffee here in Georgia, if you don’t count instant or Turkish, and I don’t, but when I get home I am totally making your pumpkin spice latte:) Thanks for writing this blog. You are a lifesaver to this homesick teacher.
p.s. Sorry this is so long, obviously I haven’t been using English too much, and it all comes out on a post!
Hi Mary – I’m excited to be the first blog that you’ve followed. Thank you for such a sweet comment.
Did you do the full P90x program? I’m wondering if I should do the classic or lean program?
Thanks for the reply:)
I have two weeks left of the classic. I am a fan of strength training. 1) because I like that more muscle burns more calories when my body isn’t working 2) I have always been a fan of toned over super thin. You are already thin, so the classic will get you toned for the dress. Plus with the arms workout, I think toned might be the goal here. I would go classic:)
Also I didn’t bring weights with me or a pull-up bar. I am using bands, and have really great results!
I’ve never done P90x before, but I would definitely recommend sometime of structured workout program for the months leading up to your fitting. If you decide P90x isn’t for you, maybe you could sign up for some group classes? Since you’ll have signed up and paid for the class, you might feel more motivated to go. No matter what program you choose, I’m sure you’ll look fit and fantastic on your big day! 🙂
Yum! Can’t wait to try this!
I’ve done two full rounds of P90X. The first time, I did the “traditional” rotation and was very disappointed with my results. The second time, I did the “lean” rotation and added 3 additional runs per week and was THRILLED with my results! Yes, it can get monotonous, but I’m happy I found a way to make it work for me!
That’s awesome Victoria. I was curious as to the difference between the traditional and lean and which one I should choose. After reading your comment, I think I might try the lean program.
Mmmmmm I love giant fall salads too! I jumped on the P90X bandwagon about a year ago but quickly fell off. I think the program didn’t work for me because I get bored very easily and once you learn the routines your doing the same thing all the time it felt like. On the bright side, the work outs themselves are really great and you do see the benefits quickly. I like to incorporate the workout separately into my own routine each week.
OOH your salad looks to DIE for!!! Yum yum yum!! And I love quinoa as well!! Ahhh lol! I’m also hoping this storm is not as bad. I’m in Alexandria, VA & just praying everyone stays safe. Stay safe there! 🙂
Stay safe Kanoe!
Love your website! 🙂 I have done P90X before and LOVE it! It makes you want to puke the first week but it gets better as you go along – good luck!
Thank you Amber. I really hope I don’t puke. 😉
I feel like I should have prepared for this thing a little more than I did. Toly just informed me that we are low on bottled water so that could be a problem. :/ Stay safe love!
I’m a BeachBody coach and love P90X it is more strength, less cardio – Insanity is GREAT too! Let me know if I can tell you anything about BeachBody fitness programs or answer P90X questions for you 🙂
Hi Sarah – I do have a quick question. Would you recommend the classic or lean P90x program for me?
It truly depends on your goals – lean will focus more on lenthening your muscles not as much on definition, classic (what I did in prep for my wedding this past July) will give you more definition…I push for classic for those already in shape 🙂 Lean is a bit less strenuous
I hope the storm doesn’t end up being as bad as anticipated; all over the news here in Ireland too….
How could anyone not LOVE pumpkin! I’m eating it pretty much everyday in one form or another, can’t get enough. When you can’t get pumpkin…eat butternut squash! Totally with you! Love your salad! The dressing sounds delicious!
Thanks Michelle. I agree, pumpkin is amazing!! 🙂
I love the idea of using Quinoa in a salad for some protein staying power! I’ve never tried it but I definitely will! Nothing better than roasted squash and dried cranberries in a salad!
I hope you love it Amanda!