Spinach Butternut Squash and Quinoa Salad
 
 
Serves: 4
Ingredients
  • ½ cup quinoa
  • 4 cups peeled and ½-inch diced butternut squash (1 medium size)
  • 2 tablespoons olive oil
  • pinch kosher salt
  • Fresh ground black pepper
  • 8 cups fresh spinach leaves
  • Apple Cider Vinaigrette*see note
  • ½ cup crumbled goat cheese or large shaves of Parmesan cheese*see note (optional)
  • ½ cup dried currants
  • ¼ cup pepita or sunflower seeds
Instructions
  1. Rinse quinoa in a fine mesh strainer then transfer to a small saucepan and add 1 cup water and a pinch of salt. Bring to a boil; reduce heat to low, cover and simmer just until quinoa is soft and water is absorbed, about 15 to 20 minutes. Spread cooked quinoa on a tray or baking sheet and allow cooling to room temperature (quinoa can be prepared to this point, transferred to a container with a lid and refrigerated several days).
  2. Preheat oven to 400 degrees F. or 375 degrees F. convection bake.
  3. Toss squash with olive oil and spread out in a single layer on a baking sheet; sprinkle with salt and pepper. Bake squash just until tender when poked with a fork, about 15 to 20 minutes; remove from oven and allow cooling to room temperature (squash can be prepared to this point, transferred to a container with a lid and refrigerated several days).
  4. In a large bowl toss spinach, quinoa and vinaigrette. Add squash, goat cheese and currants and toss. Sprinkle with pepitas.
Notes
For the apple cider vinaigrette: whisk together 3 tablespoons apple cider vinegar, 2 tablespoons agave or honey and 2 teaspoons Dijon mustard. Whisk in 6 tablespoons extra virgin olive oil until smooth; season with kosher salt and fresh ground black pepper. Alternatively put all ingredients except kosher salt and pepper in a jar with a lid; shake until evenly mixed and smooth then season with salt and pepper. Makes ½ cup.


To make large shaves of Parmesan: using a vegetable peeler, make long strokes downward on a wedge of Parmesan cheese.
Recipe by A Year at the Table at http://ayearatthetable.com/spinach-butternut-squash-and-quinoa-salad/