Name: Arugula, Butternut Squash & Quinoa Salad with Goat Cheese
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds; 1 ½ (142 g) pkg baby arugula; 3 small butternut squash; 708 ml chicken or vegetable broth; 0.375 cup dried cranberries; 1 ½ (113 g) logs goat cheese; 3 lemons; 1 ½ cups quinoa; 1 ½ medium red onions; balsamic vinegar; black pepper; extra virgin olive oil; salt

Arugula, Butternut Squash & Quinoa Salad with Goat CheeseArugula, Butternut Squash & Quinoa Salad with Goat Cheese — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

0.375 cup almonds

1 ½ (142 g) pkg baby arugula

3 small butternut squash

708 ml chicken or vegetable broth

0.375 cup dried cranberries

1 ½ (113 g) logs goat cheese

3 lemons

1 ½ cups quinoa

1 ½ medium red onions

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

In a small saucepan, combine quinoa and broth. Bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Peel squash, scrape out and discard the seeds, and medium dice the flesh. Transfer to a sheet pan.

Drizzle squash with oil and season with salt and pepper. Toss to coat.

Place in the oven and roast until squash is tender, 10-15 minutes.

Wash and dry arugula. Transfer to a large bowl.

Peel and thinly slice onion into half rings. Add to bowl.

Add almonds and cranberries to bowl.

In a small bowl, prepare dressing by whisking together lemon juice, oil, vinegar, salt, and pepper.

Cut remaining lemons into wedges.

Crumble goat cheese into a small bowl.

Uncover quinoa and fluff with a fork. Add quinoa and squash to salad and toss.

To serve, place salad on a plate, sprinkle with goat cheese, and drizzle with dressing. Enjoy!

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