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Autumn Salad with Sweet Mesquite BBQ Roasted Butternut Squash

Jennifer Boada

Servings

4

Prep Time

10 minutes

Cook Time

30-40 minutes

Autumn Salad with Sweet Mesquite BBQ Roasted Butternut Squash

Ingredients

  • 1 medium butternut squash (about 2 lbs)

  • Olive oil (just enough to coat squash)

  • Wind-Blown Sea Salt, to taste

  • 2 tsp Sweet Mesquite BBQ

  • 2 cups cooked quinoa or farro

  • 4 cups arugula, loosely packed

  • ⅓ cup Pomegranate arils (optional)

  • ¼ cup pepitas or chopped nuts, toasted

  • Your favorite vinaigrette, to taste (I love a mustard-based dressing here!)

  • 2 oz goat cheese, crumbled

Directions

  1. Preheat oven to 400°.

  2. Cut off both the top and bottom ends of the squash, then remove skin with a vegetable peeler. Cut the squash lengthwise and remove seeds with a spoon. Cut into 1-inch pieces.

  3. Place cubed squash onto a baking sheet. Coat with olive oil, salt, and Sweet Mesquite BBQ. Toss all the ingredients together and spread squash in a single layer.

  4. Roast for about 25-35 minutes, turning at least once during cooking, until squash is tender and lightly caramelized. Let cool.

  5. Combine quinoa, arugula, cooled butternut squash, pomegranate arils and toasted pepitas or chopped nuts in a large serving bowl. Toss everything with your favorite vinaigrette, then top with crumbled goat cheese.

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