Warm, Tuscan-Inspired Autumn Salad
We recently got back from an amazing time in Tuscany, constantly eating the produce in season, so when we got home we couldn’t stop ourselves, and this salad became a weekly staple.
Some recipe notes:
For a lighter salad or a side dish you can ditch the quinoa (although that’s what makes it warm).
Adding or replacing the quinoa or squash with roasted sweet potatoes is a great alternative.
We love our herbs so we like to add a good handful of fresh parsley or mint— if you don’t have any on hand, no problem.
We alternate between lemon juice or balsamic vinegar as our acid in the dressing, both are delicious!
Ingredients:
2 1/2 cups arugula
2 loose cups of butternut squash ribbons
11/2 cups cooked quinoa
4 oz goat cheese
1 pomegranate, seeded
salt
fresh parsley or mint as desired
1/4 cup olive oil
1/3 cup lemon juice (alternatively balsamic vinegar)
Procedure:
Add the cooked quinoa to a large salad or mixing bowl
Make your butternut squash ribbons by using a vegetable peeler or a mandolin to cut them thinly and add them to the bowl
add your pomegranate seeds, arugula, olive oil, salt, pepper and lemon juice— mix well by tossing gently
Finally crumble your goat cheese on top, giving it one last toss.
It’s that simple— enjoy!