This roasted butternut squash salad with quinoa and arugula is the perfect cold-weather salad! Hearty and filling and perfect for meal prep.
Keyword butternut squash salad
Prep Time 15minutes
Cook Time 35minutes
Total Time 1hour50minutes
Preheat oven to 400F (200C).
Peel and deseed butternut squash and cut into 1" (2.5cm) dice. Place on a large baking sheet, drizzle with avocado oil and season with sea salt and pepper. Mix with your hands, then lay out in an even layer and roast for 35-45 minutes or until golden. Then set aside and let cool completely.
Cook quinoa in the Instant Pot or a regular pot. Here are instructions on how to cook quinoa.
Wash and spin dry arugula and add to a large salad bowl. Add cooled down roasted butternut squash cubes, cooled down quinoa, chopped pecans and dried cranberries.
Prepare the dressing by adding olive oil, balsamic vinegar, juice of clementine, chopped sage leaves, sea salt, and pepper to a sealable container and shake to combine.
Drizzle dressing over salad, toss, and enjoy!
For meal prep: Add 1-2 Tbsp dressing to the bottom of a tall jar, then butternut squash, quinoa, pecans, cranberries, and top with arugula. Make sure arugula doesn't touch the dressing to avoid from getting soggy. Store in the refrigerator for up to 3 days.