Looking for another delicious side for your holiday meal? I have the perfect dish.
I made this salad for the first time this Fall, and it has quickly become one of my favorite dishes to make! Not only is it quick, but it is loaded with warm, Fall flavors. As much as I would like to take credit for this creation, this recipe came from the Mealime app (link below).
This yummy salad combines the sweet, nutty, flavor of butternut squash with the fresh, peppery flavor of arugula. The slight crunch from the almonds accompanied by dried cranberries makes this salad a textured treat that won’t let you down. The fiber and protein coming from the quinoa gives it that extra oomph making it not only delish, but super satisfying.
I plan to make this for my family this Christmas. Let me know what you think!
Haley Pfannstiel, RDN, LD
Ingredients for 4 Servings:
- Almonds (1/4 cup)
- Arugula (1 package)
- Butternut squash (2 small)
- Chicken or vegetable broth (16 fl. Oz)
- Dried cranberries (1/4 cup)
- Goat cheese (4 oz)
- Lemons (If using fresh, use about 1-2 lemons. If using lemon juice, I will normally use 1-2 T)
- Quinoa (1 Cup)
- Red onion (1 medium)
- Balsamic Vinegar (2 Tablespoons)
- Black Pepper/Salt
- Olive Oil (6 Tablespoons)
- Preheat oven to 450 Degrees
- In a small saucepan, combine quinoa and broth. Bring to boil. Reduce heat to simmer, cover, and cook for 15 minutes.
- Peel squash, scrape out seeds, and medium dice. Transfer to sheet pan.
- Drizzle squash with oil and season with salt and pepper. Toss to coat.
- Place in the oven and roast until squash is tender (about 10-15 minutes)
- Wash arugula. Transfer to large serving bowl.
- Peel and thinly slice onion into half rings. Add to bowl.
- Add almonds and cranberries to bowl.
- In a small bowl, prepare dressing by whisking together lemon juice, olive oil, balsamic vinegar, salt, pepper.
- Crumble goat cheese into bowl (optional)
- Add cooked quinoa and toss salad.
No information on this site should be used to diagnose, treat, prevent or cure any disease or condition.