Roasted Butternut Squash & Pear Salad with Quinoa

Updated at: Thu, 17 Aug 2023 03:53:50 GMT

Step 1

1. Preheat oven to 400 degrees

Step 2

2. Toss squash in a large bowl with one tablespoon oil, 1/4 teaspoon each salt and pepper and crushed red pepper

Step 3

3. Spread on a large rimmed baking sheet and roast for 15 minutes

Step 4

4. Stir the squash, add pear and roast until browned and tender, about 15 minutes more

Step 5

5. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric. Cook until sizzling, about 1 minute

Step 6

6. Add quinoa and cook, stirring for 30 seconds. Add broth and bring to a boil over high heat

Step 7

7. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes

Step 8

8. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool

Step 9

9. Whisk vinegar, onion, mustard, Rosemary and chili in a large bowl. Slowly whisk in the remaining 3 tablespoons of oil

Step 10

10. Stir half the dressing into the quinoa

Step 11

11. Add the pears and squash the bowl with the remaining dressing. Gently stir to coat

Step 12

12. Let stand, stirring occasionally for 15 minutes or refrigerate separately for up to one day

Step 13

13. Fold arugula into the squash and pears and serve over the quinoa

0 liked

0 disliked