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Roasted Squash Quinoa Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 40 min
  • $$
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 1 small acorn squash, seeded and sliced
  • 1 delicata squash, seeded and sliced
  • 1/4 cup extra-virgin olive oil, divided
  • pinch of sea salt to taste
  • 1 cup quinoa
  • 4 cups arugula
  • 2 tablespoons goat cheese, crumbled (optional)
  • 1/4 cup roasted pumpkin seeds
  • 4 teaspoons apple cider vinegar
  • 1/8 cup minced red onion

Directions

Prep: 1. Preheat oven to 400° 2. Halve, de-seed and cut squash into half moons, toss with olive oil and sea salt on a baking sheet and roast for 20 minutes. 3. Meanwhile, combine quinoa and 2 cups water in a sauce pan. Bring to the boil. Stir, cover and reduce heat to low. Let the quinoa cook for 12-15 minutes or until soft and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. 4. Mince onion. Make: 1. Make dressing: combine vinegar, 2 tablespoons olive oil and onion in jar and shake well. 2. Serve arugula topped with quinoa, squash, goat cheese, pumpkin seeds, and dressing.

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