Among the many wonderful things about fall is the ability to cook with the best vegetables the season has to offer – I’m talking about you, butternut squash. It just doesn’t seem right to eat it at any other time besides fall, so once harvest season arrives, I love to take full advantage of my butternut squash-eating opportunities, and this healthy salad is a delicious way to do so. Recipe and image via My Kitchen Addiction.
Ingredients:
3 cups peeled and cubed butternut squash
2 tablespoons extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 cups vegetable broth
1 cup quinoa
1 tablespoon Balsamic vinegar
1/2 cup chopped walnuts
2 cups (packed) of arugula
Crumbled gorgonzola cheese
For preparation instructions, click here.
