Autumn Squash Salad

Category, , DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Fall Vinaigrette
 1 ½ tbsp maple syrup
 2 tsp lemon juice
 salt & pepper
Salad Ingredients
 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)
 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
1

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.

2

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

3

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.

4

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

Ingredients

Fall Vinaigrette
 1 ½ tbsp maple syrup
 2 tsp lemon juice
 salt & pepper
Salad Ingredients
 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)
 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

Directions

1

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.

2

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

3

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.

4

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

Autumn Squash Salad

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