Arugula Salad with Butternut Squash
September 12, 2017
- Yields: 8 Servings
1Preheat oven to 350 degrees F.
2Toss squash with 1 tablespoon oil. Season with salt/pepper, place on parchment lined baking sheet and roast for 20 minutes until just soft.
3Set aside to cool.
4Steam asparagus and chop.
5Chop red pepper/tomatoes.
7Cook quinoa according to directions: 1 cup quinoa:2 cups water. Set aside. [Using frozen or leftover quinoa saves a bit of time].
1Add ingredients for vinaigrette - balance of oil, 1 1/2 Tbsp., lemon juice, vinegar, garlic, maple syrup - to mason jar and shake vigorously.
2Add salad ingredients to large bowl. Toss with dressing and serve.