Name: Autumn Squash Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: ½ cup Olíva! Wild Rosemary Fused Olive Oil; ¼ cup Olíva! Cranberry Pear White Balsamic; 1 ½ tbsp maple syrup; 2 tsp lemon juice; salt & pepper; 2 tbsp Olíva! Wild Rosemary Fused Olive Oil; 1 acorn squash, cut in half & sliced into 1" thick pieces; 1 red onion, cut into quarters and then cut in half again (decent sized pieces); 1 tbsp Olíva! Cinnamon Chili Seasoning; salt & pepper; 4 oz leafy greens of your choice, we chose arugula; 1 cup quinoa; 1 cup brussels sprouts, shaved; ½ cup goat cheese, crumbled; ¼ cup dried cranberries; ¼ cup pepitas

CategoryEntrees, Sides, SaladsDifficultyBeginner

Yields4 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

Fall Vinaigrette

½ cup Olíva! Wild Rosemary Fused Olive Oil

¼ cup Olíva! Cranberry Pear White Balsamic

1 ½ tbsp maple syrup

2 tsp lemon juice

salt & pepper

Salad Ingredients

2 tbsp Olíva! Wild Rosemary Fused Olive Oil

1 acorn squash, cut in half & sliced into 1" thick pieces

1 red onion, cut into quarters and then cut in half again (decent sized pieces)

1 tbsp Olíva! Cinnamon Chili Seasoning

salt & pepper

4 oz leafy greens of your choice, we chose arugula

1 cup quinoa

1 cup brussels sprouts, shaved

½ cup goat cheese, crumbled

¼ cup dried cranberries

¼ cup pepitas

Preheat your oven to 400°F. Arrange the squash and onions onto a baking sheet. Drizzle with the olive oil, Cinnamon Chili Seasoning, salt & pepper. Roast for 15-20 minutes or until squash is tender. Remove from oven and allow to slightly cool.

Cook quinoa according to package instructions. Once cooked, toss with the Brussels sprouts and 1-2 tbsp of the vinaigrette.

Arrange the greens along a large serving platter. Top with the quinoa/brussels sprout mix. Next, arrange the roasted squash and onions evenly over the greens and finish with the crumbled goat cheese, dried cranberries, and pepitas.

Drizzle the vinaigrette over the salad and serve immediately. Enjoy!