Blueberry, Butternut Squash and Quinoa Salad

Ingredients

• 1 pound butternut squash, peeled, seeded and cubed
• 4 tablespoons olive oil, divided
• 1 cup raw quinoa, rinsed well
• 2 cups water
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 Green onions, thinly sliced
• 1 1/2 cups Chilean blueberries
• 3 cups baby arugula

Preparation

1. Preheat oven to 450°F. In large bowl, toss squash with 1 tablespoon of oil. Spread on rimmed baking sheet; bake until tender, about 22 minutes; let cool.
2. Meanwhile, in medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes. Remove from heat and cover; let stand 5 minutes. Fluff with fork; cool.
3. In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper; set aside.
4. In large bowl combine squash, green onions, blueberries, arugula and quinoa. Drizzle with dressing; toss to combine.

Serves

6

Source

Chilean Fresh Fruit Association

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