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.
Short & sweet today.