Butternut Squash & Quinoa Salad
Hands down, quinoa is one of my favourite grains! The natural sweetness from the roasted butternut squash pairs so well with the peppery arugula.
Ingredients
- 3 cups chopped butternut squash (about 1 small or 1/2 medium sized squash)
- 2 tbsp canola oil
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups cooked quinoa
- 2 cups arugula (or other leafy green)
- 1 container (255 g) grape tomatoes, quartered
- 1 cup diced firm Ontario cheese
Salad dressing
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 garlic clove, minced (optional)
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 F.
- In a large bowl, toss butternut squash with oil, thyme, salt and pepper. Spread onto parchment-paper lined baking sheet. Roast for about 30 minutes or until tender and golden.
- Add cooked quinoa to salad platter. Add arugula, roasted butternut squash, tomatoes and cheese. Toss.
- In a small bowl, whisk together salad dressing ingredients. Drizzle dressing over salad when ready to serve.
