Ingredients
Salad:
- 2.5 tbsp (45ml) Olive oil
- 1 small Butternut Squash peeled, seeded, diced into 2cm cubes
- 1 tbsp (15ml) Brown Sugar
- ½ tsp (2.5ml) Salt
- ½ tsp (2.5ml) Pepper
- ¼ tsp (1.2ml) Cinnamon
- ¼ cup (63ml) Onions finely diced
- 1 container of Arugula
- 2 cup (500ml) Quinoa cooked
- 2 Medium Apples diced
- ¼ cup (63ml) Feta Cheese crumbled
- ¼ cup (63ml) Roasted Cashews chopped
Dressing:
- 2 tbsp (30ml) Olive oil
- 2 tbsp (30ml) Honey
- 2 tbsp (30ml) Dijon Mustard
- 1 tbsp (15ml) Red Wine Vinegar
- 1/8 tsp (0.6ml) Salt
- 1/8 tsp (0.6ml) Pepper
Instructions
- Prepare the Butternut Squash: In a large bowl, combine and toss the butternut squash with 1 tablespoon of olive oil, brown sugar, cinnamon, salt, and pepper until evenly coated.
- Roast the Butternut Squash: Spread the seasoned butternut squash cubes on a large, lined baking sheet and roast for 30-35 minutes, or until the edges appear golden.
- Sauté Red Onions: Meanwhile, sauté red onions in ½ tablespoon of olive oil over medium heat until soft and fragrant. Remove from heat.
- Prepare the Salad Dressing: Combine all the ingredients for the salad dressing in a mason jar and shake until well combined.
- Assemble the Salad: In a large bowl, combine the arugula, cooked quinoa, sautéed red onions, crumbled feta cheese, and the prepared salad dressing.
- Serve the Warm Butternut Squash and Apple Meal Salad: Divide the salad mixture into four wide-rimmed bowls and top with warm roasted butternut squash, diced apples, and chopped cashews.
Nutrition Facts
Cozy Butternut Squash, Apple and Quinoa Harvest Salad
Calories
409
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Carbohydrates
44
g
15
%
Fibre
5
g
21
%
Sugars
25
g
28
%
Protein
7
g
14
%
Cholesterol
8
mg
3
%
Sodium
675
mg
29
%
Potassium
795
mg
23
%
Vitamin A
1
IU
0
%
Vitamin C
37
mg
45
%
Calcium
234
mg
23
%
Iron
2
mg
11
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
By Cindy Bekkedam, RD
