Butternut Squash Quinoa Salad

This yummy fall salad not only has a nice earthy flavor from the mushrooms and sage but is a nutrition superstar! Besides the already mentioned butternut squash powerhouse, the arugula is a peppery tasting detoxifying leafy green high in vit C, calcium, folate, and iron. Mushrooms, a tasty fungus high in vit D, and cancer-fighting compounds. High-fiber, high-protein, gluten-free, nutty flavored quinoa. Walnuts, packed with essential fatty acids, minerals, and vit E. Pomegranate adds a nice sweetness and high in polyphenols.

Ingredients

  • 2 cups cooked quinoa
  • 1 butternut squash, roasted and chopped
  • Sliced mushrooms, sauteed in ghee or extra-virgin olive oil or raw
  • Balsamic-pomegranate dressing (see recipe)
  • Organic baby arugula
  • Walnuts
  • Parmesan cheese
  • Fresh sage

Balsamic-pomegranate dressing:

  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup pomegranate juice
  • 1 teaspoon or more Dijon mustard
  • Sea salt to taste
  • Ground black pepper to taste

Directions

Combine quinoa, veggies, and dressing. Serve on bed of arugula and garnish with walnuts, sage, cheese.

Friday, July 17, 2015

1 Comment

  1. dougodell July 17, 2015 at 7:39 pm Reply

    Looks yum!

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