Ingredients
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3 cups diced peeled butternut squash (1/2-inch pieces)
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5 tablespoons extra-virgin olive oil, divided
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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¼ teaspoon crushed red pepper
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1 firm ripe pear, sliced into 8 wedges
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2 teaspoons finely chopped fresh ginger
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1 clove garlic, finely chopped
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⅛ teaspoon ground turmeric
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½ cup quinoa
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1 cup no-chicken or vegetable broth
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1 scallion, sliced
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3 tablespoons pear vinegar or cider vinegar
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2 teaspoons minced red onion
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1 teaspoon Dijon mustard
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1 teaspoon chopped fresh rosemary
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Minced fresh red chile to taste
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2 cups baby arugula
Directions
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Preheat oven to 400 degrees F.
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Toss squash in a large bowl with 1 tablespoon oil, 1/4 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.
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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 1/4 teaspoon each salt and pepper and let cool.
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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.
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Fold arugula into the squash and pears and serve over the quinoa.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
Nutrition Facts (per serving)
210 | Calories |
13g | Fat |
22g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1 cup | |
Calories 210 | |
% Daily Value * | |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 3g | 6% |
Total Fat 13g | 16% |
Saturated Fat 2g | 9% |
Vitamin A 7051IU | 141% |
Vitamin C 15mg | 16% |
Folate 42mcg | 10% |
Sodium 309mg | 13% |
Calcium 64mg | 5% |
Iron 1mg | 8% |
Magnesium 50mg | 12% |
Potassium 313mg | 7% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.