Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.
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Comments (9)
Made some substitutes used rice pilaf and added carrots and zucchini was awesome
I make it over and over again during the cold months. Simply delicious and light:). I like it more with grapefuit juice instead of lemon, but for the rest, I wouldn’t change it a bit:)
This salad was great. I never know where preptimes and ready to eat times come from. I had to cook this from scratch-the quinoa, squash, and pumpkin seeds. It took me 2 hours!
Next time grab a bag of diced butternut squash from the grocery store and roast that instead of peeling, deseeding and dicing a whole butternut squash.
I just made this last night…..wonderful! I didn’t have butternut squash so I used half a sweet potato. It was flavorful and I think very healthy.
Absolutely delicious!!! the dressing is the key ingredient in this salad.
I’ve had so may people as for this recipe, everyone loves it.
Thank you !!
can I use swiss chard instead of kale?
This was absolutely delicious! I had cooked sorghum berries already, so I used them instead of the quinoa, but everything else was the same. Family and friends all loved it as well!! It is very colourful and flavourful and is a beautiful salad to bring to potlucks or bbq’s. Highly recommended!!
So delicious!
I had to sub the kale for spinach and pumpkin seeds for roasted almond slices.
Definitely a keeper.