Quinoa Butternut Squash Fresh Squeezed Salad

This vibrant Butternut Squash Quinoa Salad combines roasted butternut squash, quinoa, arugula, dried cranberries, pepitas, and pomegranate seeds, all tossed in a citrus-infused dressing. It’s a nutritious and flavorful dish, perfect for getting through a cold winter.

Recipe: Butternut Squash Quinoa Salad

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa
• 2 cups water
• 2 cups arugula
• 1/2 cup dried cranberries
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup pomegranate seeds
• Salt and pepper, to taste
• Olive oil, for roasting

Citrus Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
2. Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa and water; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, orange juice, lemon juice, Dijon mustard, maple syrup, salt, and pepper until well combined.
4. Assemble the Salad: In a large bowl, combine arugula, roasted butternut squash, cooked quinoa, dried cranberries, pepitas, and pomegranate seeds. Drizzle with the dressing and toss gently to combine.

This salad can be prepared ahead by roasting the squash and cooking the quinoa in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.