Wild Blueberry, Butternut Squash and Quinoa Salad
Serves 4 to 6. Recipe is from Wyman’s of Maine.
1 large butternut squash, peeled, seeded and cubed (about 3.5 lbs.)
1 tbl. olive oil
Salt and pepper
1 cup quinoa
2 cups arugula
2 medium shallots, sliced thin
1 cup Wyman’s Wild Blueberries, thawed
1/4 cup chopped cilantro
Juice of 1 lemon
1?3 cup olive oil
1 tbl. honey
1 tbl. apple cider vinegar
1. Set the oven to 350?F. On a large baking sheet, spread the squash evenly, toss with 1 tablespoon olive oil and season with salt and pepper. Roast 30 minutes or until tender.
2. Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring 2 cups of water to a boil, add quinoa, cover and simmer 10 minutes. When the quinoa is translucent, it is finished.
3. In a large bowl, combine squash, quinoa, arugula, shallots, blueberries and cilantro. Combine vinaigrette ingredients. Dress salad with vinaigrette and season to taste.