Roasted Butternut Squash, Quinoa, and Arugula Salad

Roasted Butternut Squash, Quinoa, and Arugula

It’s meals like this that become comfort food for me. A slightly warm arugula salad with a mix of flavors that feels these like salad and more like a hearty meal. The feta softens and the pecans add a bit of crunch (without adding the traditional crouton). This is my perfect salad.

4.8 from 4 reviews
Roasted Butternut Squash, Quinoa, and Arugula
Author: Erin Alderson
Serves: 2-3
Ingredients
  • 2 cups 1/4″ cubed butternut Squash
  • 2 teaspoon olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey
  • 1/4 cup diced scallions
  • 1 cup cooked quinoa
  • 1/4 cup pecan pieces
  • 2-3 cups arugula
  • 1/3 cup crumbled feta
Instructions
  1. Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes.
  2. Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir.
  3. In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.
3.2.2807

 

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