Honey roasted butternut squash and quinoa salad with arugula
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Arugula, 4 cup (remove) (substitute spinach if you wish)Butternut Squash, 2 cup, cubes (remove) Cranberries, dried, sweetened (craisins), 0.5 cup (remove)Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams), 1 cup (remove)Natural Raw Unfiltered Honey, 3 T (remove)**JUICES - Lemon Juice, 100% from concentrate, natural strength -ReaLemon, 3 T (or 9 tsp) (remove)*Olive Oil, 3 T(remove)1/4 tsp iodized salt0.25 cup dry roasted sunflower kernels
Instructions
1.Place the arugula and craisins in a large bowl. Cover and set aside.
2. Cook quinoa according to package directions, keep warm while roasting the squash.
2.Place 1T. lemon juice, 1 T. honey, 1 T. Olive Oil, and pinch of salt in a small bowl and whisk until combined. Set aside.
3.Preheat the oven to 425 degrees. Line a baking pan with tin foil.
4. Peel, and cut the butternut squash into medium diced cubes. Toss the diced butternut squash with the small bowl of oil, lemon juice, and honey, 1/4 tsp. salt. Discard any remaining liquid. Spread the squash out evenly on the tin foil lined baking sheet.
5.Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
6.While the squash is roasting, stir together the remaining 1T. Olive Oil, 1 T honey, and 1 T lemon juice in a small bowl.
7.Add the hot butternut squash and warm quinoa to the bowl of arugula and cranberries. Toss together to slightly wilt the arugula. Add the dressing, and sunflower kernels. Toss until well coated.
8.Serve warm.
Serves 8-12
Serving Size: makes 10 1/2 cup servings
1.Place the arugula and craisins in a large bowl. Cover and set aside.
2. Cook quinoa according to package directions, keep warm while roasting the squash.
2.Place 1T. lemon juice, 1 T. honey, 1 T. Olive Oil, and pinch of salt in a small bowl and whisk until combined. Set aside.
3.Preheat the oven to 425 degrees. Line a baking pan with tin foil.
4. Peel, and cut the butternut squash into medium diced cubes. Toss the diced butternut squash with the small bowl of oil, lemon juice, and honey, 1/4 tsp. salt. Discard any remaining liquid. Spread the squash out evenly on the tin foil lined baking sheet.
5.Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
6.While the squash is roasting, stir together the remaining 1T. Olive Oil, 1 T honey, and 1 T lemon juice in a small bowl.
7.Add the hot butternut squash and warm quinoa to the bowl of arugula and cranberries. Toss together to slightly wilt the arugula. Add the dressing, and sunflower kernels. Toss until well coated.
8.Serve warm.
Serves 8-12
Serving Size: makes 10 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 178.0
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 85.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.3 g
- Protein: 3.6 g
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