Move over, summer salads, this fall dish is where it’s at. Toasted Quinoa offers a complete protein, so this salad makes a great meal, or an ideal vegan-friendly side for holiday gatherings.
3 cups butternut squash, peeled and cubed
Olive oil, as needed
1 cup Toasted Quinoa, plus water as directed
1 cup baby arugula, chopped
handful dried cranberries (more or less to taste)
handful pumpkin seeds (to taste)
1 shallot, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
1 Tbs maple syrup
1 Tbs Dijon mustard
Roast butternut squash at 400° for 35 minutes. Drizzle with a bit of oil to prevent sticking.
Cook Toasted Quinoa as directed on package.
In a bowl, whisk together the dressing ingredients.
In a large bowl, combine the chopped arugula and dressing with cooked quinoa. Fold in roasted squash, dried cranberries and pumpkin seeds. Top with a bit more chopped arugula for color and serve.
Read more about the health benefits of quinoa here.