Roasted Squash Quinoa Salad

(Gatheredtable Test Kitchen)

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.

Cook Time:25 min

Prep Time:15 min

Total Time:40 min

Servings: 4

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:

Preheat oven to 400°

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

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

Mince onion

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

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