Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Roasted Butternut Squash & Pear Quinoa Salad
Roasted Butternut Squash & Pear Quinoa Salad
About the Recipe
“This roasted vegetable and fruit salad gets infused with flavor from quinoa that’s cooked with fresh ginger, garlic and a hit of turmeric.
Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.”
Recipe By: Greg Markey
Nutritional Info
Ingredients:
3 cups diced peeled butternut squash ( ½-inch pieces)
5 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
¼ teaspoon crushed red pepper
1 firm ripe pear, sliced into 8 wedges
2 teaspoons finely chopped fresh ginger
1 clove garlic, finely chopped
⅛ teaspoon ground turmeric
½ cup quinoa
1 cup no-chicken or vegetable broth
1 scallion, sliced
3 tablespoons pear vinegar or cider vinegar
2 teaspoons minced red onion
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
Minced fresh red chile to taste
2 cups baby arugula
Getting it done:
1. Preheat oven to 400°F.
2. Toss squash in a large bowl with 1 tablespoon oil, ¼ teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining ¼ teaspoon each salt and pepper and let cool.
4. Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
5. Fold arugula into the squash and pears and serve over the quinoa.
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
Ingredients:
3 cups diced peeled butternut squash ( ½-inch pieces)
5 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
¼ teaspoon crushed red pepper
1 firm ripe pear, sliced into 8 wedges
2 teaspoons finely chopped fresh ginger
1 clove garlic, finely chopped
⅛ teaspoon ground turmeric
½ cup quinoa
1 cup no-chicken or vegetable broth
1 scallion, sliced
3 tablespoons pear vinegar or cider vinegar
2 teaspoons minced red onion
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
Minced fresh red chile to taste
2 cups baby arugula
Getting it done:
1. Preheat oven to 400°F.
2. Toss squash in a large bowl with 1 tablespoon oil, ¼ teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining ¼ teaspoon each salt and pepper and let cool.
4. Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
5. Fold arugula into the squash and pears and serve over the quinoa.
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
About the Recipe
“This roasted vegetable and fruit salad gets infused with flavor from quinoa that’s cooked with fresh ginger, garlic and a hit of turmeric.
Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.”
Recipe By: Greg Markey
Nutritional Info
Recipe Categories
