Tender roasted butternut squash paired with fluffy quinoa, walnuts, pomegranate arils and rocket, drizzled with a maple dijon dressing. This salad is perfect for the get-togethers or to meal prep for healthy lunches throughout the week.
Place the tray into the oven and bake for 45 minutes or until the squash is tender and golden brown. Alternatively, place butternut squash into the air fryer at 180 degrees Celsius and roast for 15 minutes. Once roasted, remove from the oven or air fryer and set aside to cool.
Quinoa
Meanwhile, cook the quinoa. First rinse the quinoa under cold water until the water runs clear. This is to remove the saponins. Add the rinsed quinoa to a medium saucepan along with the water. Place the lid on and bring to a boil. Continue to boil until the liquid begins to reduce. Turn the heat to low and simmer until all of the liquid has been absorbed (around 8 minutes). Turn the heat off and leave the lid on the pan, allowing the quinoa to steam for 15 minutes. After 15 minutes, remove the lid and fluff the quinoa with a fork.
1 cup quinoa, 1 ¾ cups water
Set aside to cool.
Dressing
While the quinoa is cooking, make the dressing by adding the white wine vinegar, lemon juice, dijon mustard and maple syrup into a small bowl. Whisk to combine.
2 tablespoons white wine vinegar, 1 tablespoon lemon juice, 1 tablespoon dijon mustard, 1 tablespoon pure maple syrup
Begin pouring the olive oil into the bowl in a steady stream while whisking. Whisk until the dressing is well combined and emulsified.
60 mL olive oil
Assemble
To a large salad bowl add the cooked quinoa, roasted butternut squash, pomegranate arils and arugula. Drizzle with desired amount of dressing and toss to combine.
1 pomegranate, 300 grams arugula
Serve either in a salad bowl or on a platter, topped with walnuts and crumbled goats cheese.
70 grams goat cheese, ½ cup walnuts
Notes
Nutrition facts are based on this salad being served as a main meal. Nutrients will vary depending on the serving size.
Storage
If all ingredients are made fresh on the day, this salad can be stored in the fridge in an airtight container for up to 4 days. Individual components of this salad can be prepared a few days prior to serving. See the post for more information.