Crisp mornings and fall flavors are approaching, and there is nothing better than a warm salad coupled with cozy knits to celebrate. Brought to you by Nordstrom, we are sharing a sweet and toasty salad that has layers of flavor, texture and nutrition to keep you satisfied this season.
Here's how it's done:
1 butternut squash 3 tbsp unsalted butter 1/8 cup brown sugar 1/2 cup quinoa 1 package arugula 1 cucumber, peeled & chopped 1/2 avocado, diced 1/2 red onion, chopped 1/3 cup sunflowerseeds 1/2 cup dried cranberries 1/3 cup roasted pistachios Goat cheese, crumbled Balsamic vinegar Olive oil S + P
STEP ONE: Caramelize butternut squash
1. Preheat oven to 400 degrees 2. Cut off both ends of squash, peel, then cut in half lengthwise 3. Remove seeds, then cut into cubes and place on baking sheet 4. Melt unsalted butter and drizzle over squash 5. Sprinkle brown sugar, 1 tsp salt & pinch of black pepper 6. Toss then roast for 45 minutes, turning from time to time
STEP TWO: Toast & cook quinoa
1. On medium heat, add quinoa & 1 tsp olive oil 2. Heat until quinoa starts to pop & is a nutty-brown, about 7 minutes (stir to keep from burning!) 3. Add 1 cup water or veggie broth 4. Bring to a boil, then cover and reduce to low, cover & cook for 15 minutes 5. Let cool for 5 minutes while fluffing with a fork
STEP THREE: Assemble!
1. Combine arugula, toasted quinoa, caramelized squash, cucumber, avocado, red onion, sunflower seeds, dried cranberries, roasted pistachio, goat cheese 2. Drizzle with olive oil, balsamic vinegar, season to taste
Make this salad and share the results on Instagram tagging @LEAFtv #LEAFtv!