The Pioneer Woman Tasty Kitchen
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Butternut Squash, Arugula and Quinoa Salad with Maple Vinaigrette

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

A healthy salad packed with the flavors of the fall harvest!

Ingredients

  • FOR THE SALAD:
  • 2 pounds Butternut Squash, Peeled And Diced
  • 1 Tablespoon Olive Oil
  • 1 cup Dry Quinoa
  • 2 cups Water
  • ½ cups Dried Cranberries
  • ⅓ cups Pecan Pieces
  • 2 cups Arugula
  • FOR THE DRESSING:
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1-½ Tablespoon Pure Maple Syrup
  • ½ teaspoons Dijon Mustard
  • 1 dash Sea Salt
  • 1 dash Freshly Ground Black Pepper

Preparation

Preheat oven to 400 F. Line a baking sheet with parchment paper.

Toss diced butternut squash with olive oil and spread it out on the baking sheet in a single layer. Roast for 20 minutes, turning the squash over once after 10 minutes. Remove from the oven and cool slightly.

While the squash roasts, add quinoa and 2 cups of water to a small saucepan. Bring the water to a boil, then turn the heat down to low, cover with a lid, and simmer for 15 minutes. Then remove the lid, fluff the quinoa with a fork, remove the pan from the heat and let it cool slightly.

Whisk together the vinaigrette dressing ingredients while the squash and quinoa cook. You can also “plump” up the cranberries by mixing them with a bit of water and microwaving for about 15 seconds.

When the squash and quinoa have cooled a bit, mix them together. Add the cranberries and pecans. Pour on the vinaigrette and stir well. Add the arugula just before serving.

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Profile photo of Just looking for some good healthy food

Just looking for some good healthy food on 10.14.2012

Pretty.good idea. But vinagrette was too sweet. I am going to look for a dressing with more flavor

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