Roasted Butternut Squash & Quinoa Salad
Recipe By: Sarah Bell | Our Nourishing Table
🍁 Fun Fact: Quinoa is technically a seed, not a grain! Its fluffy texture and pleasantly nutty flavor make it a wonderful partner for sweet roasted squash.
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Ingredients
For the Salad
About 1 lb 2 oz butternut squash, peeled, seeded, and diced
2 tbsp extra virgin olive oil
1 tsp flaky sea salt
1 cup uncooked quinoa, white or tri-color
1¾ cups water
4 oz fresh arugula
2½ oz soft goat cheese, crumbled
½ cup walnuts, roughly chopped
Seeds from 1 pomegranate
For the Maple Dijon Vinaigrette
¼ cup extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp pure maple syrup
Pinch of flaky sea salt
Step By Step
1️⃣ Roast the Butternut Squash
Preheat your oven to 350°F. Toss the diced butternut squash with olive oil and sea salt. Spread in a single layer on a baking sheet. Roast for approximately 45 minutes, until beautifully golden and fork-tender. Set aside to cool.
2️⃣ Cook the Quinoa
Rinse the quinoa thoroughly under cold water. Add to a saucepan with 1¾ cups water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, approximately 8 minutes. Turn off the heat and leave covered for another 15 minutes. Fluff with a fork and allow to cool.
3️⃣ Whisk Up the Maple Dijon Dressing
In a small bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, and maple syrup. Slowly drizzle in the olive oil while whisking until smooth and emulsified. Season with sea salt to taste.
4️⃣ Build Your Thanksgiving Salad
In a large serving bowl, combine the cooled quinoa, roasted butternut squash, fresh arugula, and pomegranate seeds. Drizzle with the maple Dijon vinaigrette and gently toss to coat.
5️⃣ Finish with the Good Stuff
Scatter the chopped walnuts and crumbled goat cheese over the top. Serve in a beautiful shallow bowl or arrange on a large platter so those autumn colors can really shine.
