Roasted Butternut Squash, Arugula, Grilled Red Onion, Quinoa and Sherry Vinaigrette

Butternut Squash is one of my favorite autumn vegetables. Not like other hard squash, butternut squash is pretty easy to prepare and its not just for autumn and winter anymore. Its best when roasted with a little olive oil, salt and pepper. It comes out nice and caramelized on the outside and soft and buttery on the inside. Goes well with rice, soups, salads and even on its own.

Serves 6.


Vinaigrette

2 tbsp sherry vinegar
1/2 tsp Dijon mustard
salt and pepper to taste
6 tbsp extra virgin olive oil

Combine all ingredients above and whisk until vinaigrette has emulsified. Taste for salt with an arugula leaf and set aside.

Salad

1 small butternut squash, peeled and cut in small cubes
1 cup grilled red onions
1 cup cooked Quinoa
2 tbsp olive oil
salt and pepper to taste
1 5oz bag of baby arugula
1/2 cup grated Parmesan

Preheat oven 400 degrees

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, salt and pepper to taste and toss. Roast the squash for about 20 minutes, turning once.


While the squash is roasting, grill your onions with some salt and pepper and set aside. Once the butternut squash has cooked, let it cool down a bit before adding it to the arugula. Place the arugula in a large salad bowl and add the roasted squash, Quinoa, red onions, and the grated Parmesan. Pour some of the vinaigrette over the salad to moisten and toss well. Taste the salad for salt and vinaigrette and serve immediately.


Enjoy!