AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 5 cups diced or cubed butternut squash
 2 1/2 tablespoons olive oil
 Sea salt and fresh ground pepper to taste
 1 cup quinoa cooked and cooled
 4 cups arugula washed and spun dry
 1/2 lb. asparagus, steamed and sliced in half on diagonal
 1 cup red pepper chopped
 1 cup cherry tomatoes halved
 1/4 cup raw pepitas
 Salt and pepper to taste
 1/2 lemon juiced
 3 tablespoons white balsamic vinegar
 1 small garlic clove pressed or minced
 1 teaspoon maple syrup
 Sea salt to taste
Prep:
1

Preheat oven to 350 degrees F.

2

Toss squash with 1 tablespoon oil. Season with salt/pepper, place on parchment lined baking sheet and roast for 20 minutes until just soft.

3

Set aside to cool.

4

Steam asparagus and chop.

5

Chop red pepper/tomatoes.

6

Press garlic.

7

Cook quinoa according to directions: 1 cup quinoa:2 cups water. Set aside. [Using frozen or leftover quinoa saves a bit of time].

Make:
8

Add ingredients for vinaigrette - balance of oil, 1 1/2 Tbsp., lemon juice, vinegar, garlic, maple syrup - to mason jar and shake vigorously.

9

Add salad ingredients to large bowl. Toss with dressing and serve.

Ingredients

 5 cups diced or cubed butternut squash
 2 1/2 tablespoons olive oil
 Sea salt and fresh ground pepper to taste
 1 cup quinoa cooked and cooled
 4 cups arugula washed and spun dry
 1/2 lb. asparagus, steamed and sliced in half on diagonal
 1 cup red pepper chopped
 1 cup cherry tomatoes halved
 1/4 cup raw pepitas
 Salt and pepper to taste
 1/2 lemon juiced
 3 tablespoons white balsamic vinegar
 1 small garlic clove pressed or minced
 1 teaspoon maple syrup
 Sea salt to taste

Directions

Prep:
1

Preheat oven to 350 degrees F.

2

Toss squash with 1 tablespoon oil. Season with salt/pepper, place on parchment lined baking sheet and roast for 20 minutes until just soft.

3

Set aside to cool.

4

Steam asparagus and chop.

5

Chop red pepper/tomatoes.

6

Press garlic.

7

Cook quinoa according to directions: 1 cup quinoa:2 cups water. Set aside. [Using frozen or leftover quinoa saves a bit of time].

Make:
8

Add ingredients for vinaigrette - balance of oil, 1 1/2 Tbsp., lemon juice, vinegar, garlic, maple syrup - to mason jar and shake vigorously.

9

Add salad ingredients to large bowl. Toss with dressing and serve.

Arugula Salad with Butternut Squash