Roasted Butternut Squash Cranberry & Arugula Quinoa Salad
Ingredients
The salad
-
2
pounds
butternut squash, peeled, seeded and cut into chunks
-
1
tablespoon
olive oil
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
-
3
cups
arugula
-
1½
cups
cooked quinoa
-
¼
cup
sunflower seeds or pumpkin seeds
-
¼
cup
dried cranberries
The dressing
-
¼
cup
olive oil or Chia Gel (water + ½ tablespoon chia seeds)
-
3
tablespoons
white balsamic vinegar
-
1
tablespoon
maple syrup
-
½
tablespoon
lemon juice
-
to taste
salt and pepper
Instructions
- Preheat the oven to 450°F and line a rimmed baking sheet with foil.
- If using chia gel instead of oil, combine water and chia seeds and set aside to form a gel.
- In a large bowl, combine butternut squash, olive oil, salt, and pepper, then toss to coat.
- Spread the squash on the prepared baking sheet and roast for 35 to 45 minutes until tender. Allow to cool.
- In another large bowl, combine arugula, quinoa, sunflower seeds, and cranberries.
- Prepare the dressing by whisking together chia gel or oil, vinegar, maple syrup, and lemon juice. Season with salt and pepper.
- Add the cooled squash to the arugula mixture, drizzle with dressing, and toss gently.
- Serve immediately or wait to toss until just before serving if preparing ahead.
Nutrition Facts (estimated)
Servings
6
Calories
290
Total fat
15g
Total carbohydrates
36g
Total protein
5g
Sodium
208mg
Cholesterol
0mg
You might also like