Scale
Ingredients
For the Butternut Squash
- 1 medium butternut squash (peeled, cored, and chopped into 1½ inch cubes)
- ½ tablespoon grapeseed oil
- 1 lemon (or lime, juiced, divided)
- 1 tablespoon dried thyme
- A few sprigs of rosemary
- 1 teaspoon sea salt
For the Quinoa Bowl
- 2 tablespoons olive oil
- 2 tablespoons sherry or red wine vinegar
- 2 tablespoons Dijon mustard
- Fresh lime juice (from ½ lime)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 small red onion (chopped)
- 1 teaspoon minced garlic
- 3 cups cooked quinoa
- 2 cups cooked butternut (chopped)
- 1 cup celery (stalk and leaves, chopped)
- 2 cups of Lacinato kale (or Napa cabbage, arugula, or other hearty green chiffonade, chopped in thin ribbons)
- ½ cup pumpkin seeds
- 1 cup fresh parsley
Instructions
For the Butternut Squash
- Preheat the oven to 400F.
- Cut the squash into one ½-inch cubes and place them on a baking sheet. Add the oil, salt, thyme and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Top with sprigs of rosemary and squeeze half the fresh lemon or lime over the squash.
- Roast for 45 to 55 minutes, until the squash is tender. Once squash is out of the oven, drizzle with the rest of the lemon or lime juice.
- Serve warm or allow to cool, refrigerate and add to the veggie bowl later.
For the Quinoa Bowl
- Whisk together the oil, vinegar, mustard, salt, and pepper with 2 tablespoons water in a large bowl. Add the red onion and garlic, whisk again, and taste. Add more mustard, salt, and pepper if you like.
- Add the remaining ingredients to the bowl and toss with a fork and spoon until everything is evenly coated in dressing. Taste and adjust the seasoning and serve right away, or refrigerate for up to an hour or so.