Side dishe for 6

Arugula Squash Quinoa Salad

Name: Arugula Squash Quinoa Salad
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 4 tbsp pure maple syrup; 1 tsp dried thyme; 1/4 tsp cayenne pepper; to taste kosher salt & pepper (optional); 1/2 cup dried cranberries; 5 oz baby arugula; 1/2 cup walnuts; 5/8 cup parmesan (optional); 1/4 cup apple cider vinegar; 1 small shallot; 2 tsp dijon mustard; 1/2 tsp fresh thyme; 1/2 cup extra virgin olive oil; optional mix-ins: pumpkin seeds

This no-cook salad combines arugula, quinoa, squash, apple, cranberries, walnuts, and herbs with a maple-mustard dressing.

$0.72per serving $

45 minstart to table

6servings

American Vegetarian Gluten-free Budget Side dishes Lunches No-cook Fall Summer

Ingredients

2 tbsp olive oil
4 tbsp pure maple syrup
1 tsp dried thyme
1/4 tsp cayenne pepper
to taste kosher salt & pepper (optional)
1/2 cup dried cranberries
5 oz baby arugula
1/2 cup walnuts
5/8 cup parmesan (optional)
1/4 cup apple cider vinegar
1 small shallot
2 tsp dijon mustard
1/2 tsp fresh thyme
1/2 cup extra virgin olive oil
optional mix-ins: pumpkin seeds

Steps

Whisk the vinegar, maple syrup, Dijon mustard, shallot, fresh thyme, and olive oil in a small bowl.
Dice the butternut squash and apple into small pieces.
Combine the squash, quinoa, arugula, apple, cranberries, walnuts, and dried thyme in a large bowl.
Pour the dressing over the salad and toss until coated.
Season with salt, pepper, and cayenne pepper.