Quinoa, squash and goat cheese salad board
A simple, delicious salad with make-ahead components
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
Ingredients
Scale
- 1 small butternut squash, sliced in half, seeds removed
- 1 cup quinoa, rinsed
- 1/3 cup crumbled goat cheese
- 1/4 cup toasted pecans, chopped
- 6 cups baby arugula
- 2 scallions, sliced
For the dressing
- 1 teaspoon Dijon mustard
- 2 tablespoons pure maple syrup
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
For the squash
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper.
- Rub a bit of olive oil on cut-side of the squash and lay it face down on the tray. Bake 35-40 minutes. Once baked, let it cook slightly, and peel off the skin. Chop the flesh roughly into cubes and set aside.
For the quinoa
- Bring 1 cup of quinoa and 2 cups of water to a boil. Add a pinch of salt and reduce to a simmer. 2. Let cook uncovered for 12 minutes. Cover the quinoa, remove from the heat and let it sit untouched for 5 minutes.
For the dressing
- Combine all the ingredients “for the dressing” and reserve.
Assembling the salad
- Add the chopped squash to the quinoa and mix to combine.
- To make the salad, begin by laying the arugula and scallions on a large cutting board. Top with the quinoa-squash mixture, goat cheese and toasted pecans. Drizzle with the maple dressing and enjoy.
Notes
- Meal prep tip! The squash and quinoa mix can be made ahead of time and even enjoyed on its own as a simple side.
Nutrition
- Serving Size: 4