Roasted Butternut Squash, Quinoa, and Arugula Salad

This is the kind of dish that I make for the holidays and then wonder why I don’t make year around. Dishes like this one just make me feel good! This Roasted Butternut Squash Cranberry & Arugula Quinoa Salad is the perfect fall and winter salad to fuel your day. Gluten Free & Vegan

Course Salad

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 290kcal

Author Wendy Polisi

Ingredients

2 lb butternut squash peeled, seeded and cut into chunks
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
3 cups arugula
1.5 cups cooked quinoa
¼ cup sunflower seeds or pumpkin seeds
¼ cup dried cranberries
Dressing
¼ cup olive oil or Chia Gel: water + ½ tablespoon chia seeds OR
3 tablespoons white balsamic vinegar
1 tablespoon maple syrup
½ tablespoon lemon juice
Salt and pepper to taste

Instructions

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
If using chia gel in place of oil, combine water and chia seeds. Stir well with a fork and set aside to form a gel.
In a large bowl combine butternut squash chunks, olive oil, salt, and pepper. Toss until well combined and place on prepared baking sheet. Roast for 35 to 45 minutes, or until tender. Allow to cool.
Meanwhile, in a large bowl, combine arugula, quinoa, sunflower seeds and cranberries. Make the dressing by combining chia gel or oil, vinegar, maple syrup and lemon juice in a small bowl. Whisk until well combined. Salt and pepper to taste and whisk again.
Add cooled squash to the arugula mixture. Drizzle desired amount of dressing and toss gently. Serve immediately.
If preparing ahead, wait until just prior to serving to toss.

Nutrition