Monday, November 6, 2017

Quinoa w/ Roasted Butternut Squash & Grapes


You have seen variations of this salad here before, but it's that time of year when I make a lot of quinoa salads with roasted anything.

Here, I paired quinoa with roasted cubed butternut squash, baby red onions (they are so cute), and roasted grapes.

Everything roasted on a sheet pan in a 400F oven for 25 minutes (the usual: drizzled with olive oil and kosher salt).


Add to cooked quinoa.

Make a dressing of some olive oil, white balsamic vinegar, and a tsp of honey. Salt and pepper. That's it. Mix the salad and serve on a bed of arugula.

I have added in pistachios and pecans to make a heartier salad.

This is also a great Thanksgiving side dish.


Delish.

Short & sweet today.

1 comment:

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