Roasted Butternut Squash Harvest Salad
Servings: 4 people
Ingredients
Salad
- 1 10 oz package baby arugula
- 1/4 cup Sunflower seeds
- 1/4 cup toasted pecans
- 1 16 oz can chickpeas drained and rinsed
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 1 med butternut squash peeled and cubed
Maple Balsamic vinaigrette
- 1/3 cup balsamic vinegar
- 1/3 cup good quality olive oil
- 2 tbsp good quality maple syrup
- 2 tsp dijon mustard
- Salt and pepper (to taste)
Instructions
Step 1: Roast the Butternut Squash
- Preheat the oven to 400° F.
- Assemble the cubed butternut squash on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes until fork tender and golden brown.
Step 2: Prepare the Dressing
- In a blender cup, assemble the balsamic, olive oil, maple syrup and dijon mustard. Season with a pinch of salt and some black pepper. Good quality ingredients are key.
- Blend until completely smooth and emulsified.
- Give it a taste. If it tastes too sharp and is not properly emulsifying, add some more olive oil and blend. Adjust salt to taste.
Assemble the Salad
- Lay a bed of the arugula in a bowl or serving dish
- Top with cooked quinoa, adding only as much as you desire.
- Add the chickpeas.
- Distribute the butternut squash pieces.
- Next, top with pecans and sunflower seeds.
- Finish with a pop of color with the dried cranberries.
- Serve with maple balsamic vinaigrette
Notes
If you do not have a blender cup, place dressing ingredients in a jar and shake until emulsified.