Roasted Delicata Squash & Rainbow Quinoa Salad with Pomegranate Seeds, Arugula, Candied Walnuts & Herb Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 2 10 oz. bags Arugula
  • 2 Delicata squash
  • 2 cups Pomegranate seeds

• Condiments

  • 1 Vinaigrette dressing

• Pasta & Grains

  • 1 cup Rainbow quinoa

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 12 oz Candied walnuts

• Dairy

  • 3 oz Herb goat cheese

Found on waitingonmartha.com

Ingredients

• 2-3 delicata squash (or acorn squash)
• 1 cup rainbow quinoa
• 2 cups pomegranate seeds
• 3-4 oz. herb goat cheese
• 2 10 oz. bags arugula
• 12 oz. candied walnuts
• olive oil for roasting the squash
• Vinaigrette dressing of choice

Directions

• Cook your rainbow quinoa per directions on box. Roast the squash in a toaster oven with olive oil drizzled on it. After it starts to brown (about 15 minutes) take it out, and cut in half, gutting the inside. You dont want to eat the seeds in the salad. Slice squash in half circle strips, then add to the bed of arugula, cooked rainbow quinoa, pomegranate seeds, candied walnuts and herb goat cheese. Dress with desired dressing (I love a good raspberry vinaigrette, spiced honey or even a mustard vinaigrette) and serve!