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.
It’s not always easy to find a nutrition book that’s easy to read and backed by credible research. But Sygo does just that. In Unmasking Superfoods, Sygo separates the truth from the hype behind some of today’s superfoods such as acai, noni, quinoa and the increasingly popular coconut oil. She also gives a shout out to kiwi, pistachios and mussels, calling them underappreciated superfoods. In another chapter of the book, Sygo offers a sound perspective on beef, eggs, potatoes and other foods which she feels have been given a bad rap. 