Butternut Squash Quinoa Salad
This Butternut Squash Quinoa Salad is a colorful and healthy dish. It features sweet roasted squash, fluffy quinoa, peppery arugula, and a tangy maple Dijon dressing. It's perfect for a light lunch or a beautiful side dish.
Ingredients
For the Salad:
- 1 large butternut squash peeled, seeded, and cut into 3/4-inch chunks
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt flakes
- 1 cup white quinoa rinsed
- 2 cups water
- 5 ounces arugula rocket
- 4 ounces soft goat cheese crumbled
- 1/2 cup walnuts roughly chopped
- 1/2 cup pomegranate arils
For the Maple Dijon Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1 pinch sea salt flakes
Instructions
- Roast the butternut squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the squash cubes with olive oil and sea salt. Roast for 20-25 minutes until tender.
- Cook the quinoa: While the squash roasts, bring 2 cups of water to a boil in a saucepan. Add rinsed quinoa, reduce the heat, cover, and simmer for 15 minutes.
- Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, Dijon mustard, maple syrup, and a pinch of sea salt.
- Assemble the salad: In a large bowl, combine the arugula, cooked quinoa, and roasted butternut squash. Drizzle with the dressing and toss gently to combine.
- Garnish and serve: Top the salad with crumbled goat cheese, chopped walnuts, and pomegranate arils. Serve immediately.
Notes
- For extra flavor, toast the walnuts in a dry skillet for 3-4 minutes.
- Make sure to rinse the quinoa well to remove its natural bitter coating.
- Let the squash and quinoa cool slightly before adding them to the arugula.
- You can store the components separately in the fridge for up to 3 days.
- Feel free to add grilled chicken or chickpeas to make it a main course.