Arugula, Butternut Squash & Quinoa Salad with Goat Cheese.

  • ¼ cup
    almonds
  • 1 (5 oz) pkg
    baby arugula
  • 2 small
    butternut squash
  • 16 fl oz
    chicken or vegetable broth
  • ¼ cup
    dried cranberries
  • 1 (4 oz) log
    goat cheese
  • 2
    lemons
  • 1 cup
    quinoa
  • 1 medium
    red onion
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    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.
    1 cup quinoa
    16 fl oz (2 cups) chicken or vegetable broth
  • 3
    Peel squash, scrape out and discard the seeds, and medium dice the flesh. Transfer to a sheet pan.
    2 small butternut squash
  • 4
    Drizzle squash with oil and season with salt and pepper. Toss to coat.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Place in the oven and roast until squash is tender, 10-15 minutes.
  • 6
    Wash and dry arugula. Transfer to a large bowl.
    1 (5 oz) pkg baby arugula
  • 7
    Peel and thinly slice onion into half rings. Add to bowl.
    1 medium red onion
  • 8
    Add almonds and cranberries to bowl.
    ¼ cup almonds
    ¼ cup dried cranberries
  • 9
    In a small bowl, prepare dressing by whisking together lemon juice, oil, vinegar, salt, and pepper.
    1 lemon
    6 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    ¼ tsp salt
    ¼ tsp black pepper
  • 10
    Cut remaining lemon into wedges.
    1 lemon
  • 11
    Crumble goat cheese into a small bowl.
    1 (4 oz) log goat cheese
  • 12
    Uncover quinoa and fluff with a fork. Add quinoa and squash to salad and toss.
  • 13
    To serve, place salad on a plate, sprinkle with goat cheese, and drizzle with dressing. Enjoy!