Name: Arugula Salad with Butternut Squash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

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:

Preheat oven to 350 degrees F.

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

Set aside to cool.

Steam asparagus and chop.

Chop red pepper/tomatoes.

Press garlic.

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

Make:

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

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

Ingredients