Fall Quinoa Arugula Salad

Buying a bigger container of arugula without a specific recipe, it can go bad before it gets used up. This is a favorite recipe that utilizes the peppery green leaves to create a wonderful taste sensation. You can make this ahead of time and combine before serving. Enjoy!

Prep time: 25 minutes
Cook time: 30 minutes
Total Time: 55 minutes
Serves 2

1 ½ cups cubed roasted butternut squash
1 ½ cups cooked quinoa (1/2 cup dry)
4 cups baby arugula
1 medium apple (or pear), chopped
1/3 cup pumpkin seeds or pecans
¼ cup dried cranberries (or raisins)
Avocado wedge for garnish

Dressing:
½ lemon fresh squeezed
½ TBSP lemon zest
3 TBPS olive oil
½ TBSP honey
1 TBSP balsamic vinegar
¼ tsp garlic powder
Sea salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees. Line cookie sheet with parchment paper.
2. Peel the butternut squash, scoop out seeds, and evenly cut bite sized pieces. Spray with avocado or coconut oil and toss. Add salt and pepper and spread on the cookie sheet so they are separated.
3. Cook for 20 minutes then turn them with a spatula and roast for 10 more minutes until tender and have some slight browning.
4. While squash is roasting, make the quinoa according to directions. Drain and rinse with cool water.
5. While squash is cooling, make the dressing by whisking together or stirring with a hand latte blender in a small bowl.
6. Cut apple or pear into bite sized pieces. If making ahead of time, either do this just before serving or squeeze lemon juice over it to prevent oxidizing.

If making ahead, store items separately.

7. Before serving, mix all ingredients, drizzle on the salad dressing and toss to coat. Garnish with an avocado wedge.

Photo credit: Wendy Polisi

With all prayer and petition pray at all times in the Spirit, and with this in view, be on the alert with all perseverance and petition for all the saints… Ephesians 6:18

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