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Butternut Squash, Quinoa & Arugula Harvest Salad

This salad makes for a hearty side dish to a fall meal and combines some of our favorite fall ingredients - squash, pecans, and cranberries. You can serve it with a side of chicken or fish or add some chickpeas to up the protein content.

Course Side Dish
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Rachel Druckenmiller

Ingredients

Salad

  • 1 large butternut squash peeled and cut into 1-inch cubes
  • 2 teaspoons fresh rosemary minced
  • 2 tablespoons olive oil extra virgin
  • 1/2 teaspoon coarse sea salt
  • 1 cup quinoa rinsed and drained
  • 1/2 cup dried cranberries or tart cherries
  • 4 cups arugula
  • 2/3 cup pecans toasted and chopped

Dressing

  • 1 tablespoon raw apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil extra virgin

Instructions

  1. Preheat oven to 400F. Line baking sheet with parchment paper or silicone baking mat.

  2. In a large bowl, combine squash, rosemary, and 2 tablespoons oil. Season with salt and pepper. Spread in a single layer on baking sheet. Roast in preheated oven for 35-40 minutes, stirring every 12-15 minutes, until squash is tender. Let cool completely.

  3. While squash is cooking, cook quinoa. Rinse quinoa in a fine mesh strainer until water runs clear. Fill medium saucepan with 1 3/4 cups water and add quinoa. Bring to a boil then cover with a lid and reduce heat to simmer for 12-15 minutes. Once water is just barely absorbed, remove pan from heat and leave covered for 5-7 minutes. Remove lid and fluff with a fork. Spread quinoa on a parchment lined baking sheet to cool and prevent it from clumping together. This last step is optional but really helps!

  4. In a small bowl, whisk together dressing ingredients in the order listed.

  5. In a large bowl, combine roasted squash, quinoa and dried fruit. Pour dressing over mixture and gently toss to coat. Season to taste with salt and pepper and add arugula and pecans, gently tossing to coat.