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Roasted Butternut Squash + Quinoa Salad
A triple-duty salad that’s easy to transport and serve; gluten-free, rich in protein and serves as an alternative main course for vegetarians.
12 Servings
» 1/4 cup (50 mL) apple cider vinegar
» 3 tbsp (45 mL) maple syrup
» 2 tbsp (30 mL) dijon mustard
» 1/2 tsp (2 mL) finely chopped fresh
rosemary
» 1/2 tsp (2 mL) each, salt and pepper
(approx.)
» 1/2 cup (125 mL) canola oil
» 1 lb (500 g) butternut squash, peeled
and seeded
» 1 1/2 cups (375 mL) dry quinoa
» 1 cup (250 mL) chopped fresh arugula
leaves
» 1/2 cup (125 mL) each, chopped green
onions and dried cranberries
» 1/4 cup (50 mL) chopped toasted
walnuts (optional)
1 Preheat the oven to 400°F (200°C).
2 Dressing: combine vinegar, syrup, mustard, rosemary, salt and pepper. Slowly pour in canola oil, whisking constantly until well combined.
3 Cut squash into 1/2-inch (1 cm) cubes. Toss with 2 tbsp (30 mL) of dressing. Spread on parchment paper-lined baking sheet. Roast for 25 minutes or until tender and browned, stirring occasionally.
4 Meanwhile, rinse quinoa in a fine mesh strainer under cold, running water for 2 minutes. Transfer to a saucepan. Add 3 cups (750 mL) cold water. Bring to a boil.
5 Cover; reduce heat to low; simmer 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork.
6 Transfer cooled quinoa, roasted squash, arugula, green onion and cranberries to a large bowl; drizzle remaining dressing and gently toss to coat. Adjust seasonings to taste. (Can be prepared up to 2 days in advance and refrigerated.) Serve cold or at room temperature, garnish with toasted walnuts (if using).
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