Quinoa, White Bean, & Arugula Salad

what you need:
3 servings cooked quinoa
3 handfuls arugula, chopped
1 butternut squash, cubed, seasoned with salt, pepper, olive oil. Roast 400 for 25 min.
Sub sweet potato
1 can great northern beans
1/3 cup pumpkin sides. Sub almonds
3/4 cup pomegranate or all the seeds from one pomegranate
1 cup feta

Dressing:
3 tbsp extra virgin olive oil
2-3 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt/pepper
Optional: fresh thyme

Meal prepping doesn’t have to be boring, so let’s pack this week full of nutrients, flavor, and color. Start off by roasting one butternut squash. Then add that to a bowl with cooked quinoa, arugula, one can of great northern beans. Next, I added some pomegranate seeds, and about a cup of feta. For the dressing, I’m using a homemade apple cider vinegrett. Those details will be written out in the caption. Then, just give that all a good mix and divide evenly into your containers. These are the meal preps. Once they’re all done, you can store in the fridge for up to 5 days. and enjoy.