Ingredients

The following ingredients have 4 Servings
  • 1 medium acorn squash (sliced)
  • 2-3 medium carrots (sliced)
  • Drizzle of evoo
  • Salt and pepper (to taste)
  • 1 cup dry quinoa
  • 1 Tablespoon olive oil
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup almond slivers
  • 1 1/2 cup arugula

Instruction

  • Heat oven to 425°F. On a large baking sheet, layer 1/2 inch sliced acorn squash and carrot slices evenly. Drizzle lightly with olive oil and toss with salt and pepper. Bake for 30 minutes, tossing halfway through cook time.
  • Meanwhile, cook quinoa according to package directions.
  • Whisk together olive oil, maple syrup, apple cider vinegar, a healthy amount of black pepper, and salt to taste. Set aside until ready to assemble the salad.
  • Toss together roasted squash and carrots, quinoa, cranberries, almond slivers, and arugula. Toss with dressing. Salad is excellent served warm or room temperature.