Arugula, Butternut Squash & Quinoa Salad with Goat Cheese.

  • ⅛ cup
    almonds
  • ½ (142 g) pkg
    baby arugula
  • 1 small
    butternut squash
  • 236 ml
    chicken or vegetable broth
  • ⅛ cup
    dried cranberries
  • ½ (113 g) log
    goat cheese
  • 1
    lemon
  • ½ cup
    quinoa
  • ½ medium
    red onion
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 230°C (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.
    ½ cup quinoa
    236 ml (1 cup) chicken or vegetable broth
  • 3
    Peel squash, scrape out and discard the seeds, and medium dice the flesh. Transfer to a sheet pan.
    1 small butternut squash
  • 4
    Drizzle squash with oil and season with salt and pepper. Toss to coat.
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ 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.
    ½ (142 g) pkg baby arugula
  • 7
    Peel and thinly slice onion into half rings. Add to bowl.
    ½ medium red onion
  • 8
    Add almonds and cranberries to bowl.
    ⅛ cup almonds
    ⅛ cup dried cranberries
  • 9
    In a small bowl, prepare dressing by whisking together lemon juice, oil, vinegar, salt, and pepper.
    ½ lemon
    3 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 10
    Cut remaining ½ lemon into wedges.
  • 11
    Crumble goat cheese into a small bowl.
    ½ (113 g) 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!