This is one of our new favorite fall salads! It is perfect for a hearty vegetarian meal any day, and we are particularly excited to showcase it as a great vegetarian option for dinner! Find more favorite Thanksgiving dishes, both new and modern, at Gatheredtable.com.

Ingredients

  • 1 small acorn squash, seeded and sliced
  • 1 delicata squash, seeded and sliced
  • 1/4 cup extra-virgin olive oil, divided
  • pinch of sea salt to taste
  • 1 cup quinoa
  • 4 cups arugula
  • 2 tablespoons goat cheese, crumbled
  • 1/4 cup roasted pumpkin seeds
  • 4 teaspoons apple cider vinegar
  • 1/8 cup minced red onion

Preparation

Step 1:

Preheat oven to 400°

Step 2:

Halve, de-seed and cut squash into half moons, toss with olive oil and sea salt on a baking sheet and roast for 20 minutes

Step 3:

Meanwhile, combine quinoa and 2 cups water in a sauce pan. Bring to the boil. Stir, cover and reduce heat to low. Let the quinoa cook for 12-15 minutes or until soft and water is absorbed. Remove from heat and let stand, covered, for 5 minutes

Step 4:

Mince onion

Make dressing:

Step 1:

Combine vinegar, 2 tablespoons olive oil and onion in jar and shake well

Serve:

Serve arugula topped with quinoa, squash, goat cheese, pumpkin seeds, and dressing.