I threw this salad together to pack for a picnic lunch for a dear friends birthday celebration. We packed it in cute mason jars along with sandwiches chips and some veggies and dip. So yummy and healthy.
Ingredients:
1 cups quinoa
2 cups vegetable stock
1/2 cup pomegranate seeds
1/4 cup pepitas, toasted
8 oz arugula
1 cup butternut squash, diced
5 sprigs thyme
2 tablespoons extra virgin olive oil
salt and pepper
For dressing:
Juice of 1 lemon
1/4 cup white wine vinegar
1 tablespoon honey
1/2 teaspoon sea salt
1/4 extra virgin olive oil
Preparation:
Preheat oven to 400°. Place butternut squash on a baking sheet in a single layer, coat with olive oil and season with salt and pepper. Then lay sprigs of thyme across the top of the squash and bake in oven for 20 minutes or until tender but not mushy. Discard the thyme sprigs and set aside to cool.
While the squash is in the oven, rinse quinoa and place into medium pot along with vegetable stock. Bring to a boil, then bring down to simmer and cook for 20 minutes. Once liquid is absorbed, take off heat, fluff with fork and let cool.
Make dressing by combining lemon juice, white wine vinegar, honey and salt in a bowl, whisk to combine then slowly drizzle olive oil while whisking. Taste for seasoning.
Dress the arugula with 1/2 the dressing. When quinoa and squash have combine in a large bowl with arugula, pomegranate seeds, pumpkin seeds and arugula. Serve room temperature or cold.
