Roasted Butternut Squash Quinoa Salad

This salad is all about simple, seasonal ingredients. Whether you're serving it as a side or making it a meal, it’s fresh, nourishing, and everything you want in a bowl

Ingredients

2 1/2 cups butternut squash, cubed

2 tbsp ghee or extra virgin olive oil

1 tsp sea salt

1 cup quinoa

2 cups water

1/2 cup chèvre (goat cheese)

1/4 cup pumpkin seeds

1 pomegranate, arils removed

5 cups arugula 

Dressing: 

2 tbsp white wine vinegar

1 tbsp pure maple syrup

1 tbsp lemon juice

1/4 cup extra virgin olive oil

1 tbsp Dijon mustard

Instructions

1. Start by peeling the butternut squash and scooping out the seeds. Cut it into small, even cubes.

2. Heat your oven to 400°F (200°C). Toss the squash cubes with 2 tbsp of ghee or olive oil and a sprinkle of sea salt. Spread them out on a baking sheet—don’t overcrowd. Roast for 25-30 minutes, turning halfway, until the squash is soft and caramelized. Let it cool just a bit so it doesn't wilt everything in the salad.

3. Cook the Quinoa: In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

4. Prepare the Dressing: In a small bowl, whisk together the white wine vinegar, maple syrup, lemon juice, olive oil, and Dijon mustard until well combined. Season with salt and pepper to taste.

5. In a large bowl, combine the cooked quinoa, roasted butternut squash, chèvre, pumpkin seeds, and pomegranate arils. Drizzle the dressing over everything and toss gently.

6. Spread a bed of arugula in your serving dish, then pile the quinoa mixture right on top. Serve immediately and enjoy!