Quinoa Salad with Squash, Beets and Arugula
Roasted veggies take a starring role in this comforting salad while the cheese and pomegranate make an excellent finish.
1 cup squash or pumpkin, cut into small chunks
1 cup peeled beets, cut into small chunks
1/2 cup chopped onion
1-2 Tbs olive oil
1/2 tsp oregano
1 1/2 cups cooked quinoa
2 Tbs good quality olive oil
3 Tbs white balsamic vinegar
1/2 tsp dijon mustard (we like Maille)
arugula
olive oil
salt and pepper to taste
pomegranate arils
crumbled feta or goat cheese
Preheat oven to 400ºF.
Place
squash, beets, and onion on a baking sheet and drizzle with olive oil.
Sprinkle with the oregano and a touch of salt and pepper, then toss the
vegetables with your hands to coat and distribute seasonings. Place
into the oven for about 25 minutes, or until tender.
Check at the 15 minute point and stir.
Remove vegetables from the oven and allow to cool.
In a large bowl, add the vegetables and quinoa (use only a cup if you prefer a higher veggie ratio),
stirring gently to
combine. Whisk the olive oil, white balsamic and mustard, then drizzle
over the salad. Stir gently to coat, then chill until ready to
serve.
Place clean and dry
arugula into a bowl and drizzle with additional olive oil and a sprinkle
of salt. Place arugula on serving plates, then top with the roasted
veggie mixture. Top with crumbles of cheese and a spoonful of
pomegranate arils. Top with freshly ground pepper and serve. Enjoy!
