I love power salads. They are so filling and perfect for when you want something healthy but also want comfort food. I eat a lot of power salads in the fall. It’s perfect way to use up those root vegetables. This Arugula Quinoa Squash Salad with Tahini Maple Dressing is a go to in the fall. Topped with toasted pine nuts. Yumm.
This salad makes about 6 cups so it is great if you want to have left overs for the week. We had some friends over for dinner and this was the perfect side dish because it filled every one up and I still had leftovers to take to lunch on Monday! I knew I wanted to save some for later so I held off on dressing some of the salad so it would hold and not get soggy.
Making the Salad
First you want to make your quinoa. I like making mine in the Instant Pot. After you rinse off your quinoa, you’ll put it in the IP, fill it with water. For every 1 cup of quinoa it will be 1.5 cups water. Manual for 1 minute and then let it natural release for 11 minutes after that. Perfect Quinoa every time.
Then you want to cut your butternut squash into cubes and roast them. There is no pretty way to cut squash. I do find that cutting off the ends and then peeling it with a vegetable peeler is the easiest way for me.
Make your dressing next. I pre make it in a mason jar so I can store it for later. Tahini is a paste made from ground sesame seeds. It is the perfect base for a dressing with its nuttiness and creamy texture. Add some fresh squeezed lemon, and a dash of maple syrup for perfection!
If your making the salad ahead of time I would recommend adding the Arugula, Pine Nuts and Dressing at the last minute so everything doesn’t get soggy.
Once everything is cooked and roasted you can all the ingredients into a large bowl with your strained and rinsed white beans. If you’re not a fan of white beans you could easily sub them out for another kind like garbanzo beans.
Arugula Quinoa Squash Salad With Tahini Maple Dressing is great because it is good both chilled or warm. Either way it is super tasty and delicious! Hopefully this will be a new fall favorite of yours too!
Arugula Quinoa Squash Salad With Tahini Maple Dressing
Ingredients
- 1 Cup Quinoa Cooked
- 1 Can Cannellini Beans Strained and Rinsed
- 1 Butternut Squash Peeled and Cut into Cubes
- 2 Tbsp Olive Oil
- Salt and Pepper
- 5 Oz Baby Arugula 1 Small Container
- 1/2 Cup Pine nuts Toasted
Tahini Maple Dressing
- 1/3 Cup Tahini
- 2 Tbsp Lemon Juice
- 2 Tbsp Maple Syrup
- 2 Tbsp Olive Oil
- 2-3 Tbsp Water To thin out dressing to the consistency you want.
Instructions
- Start my making your quinoa.
- Next peel, and dice your squash into 3/4 inch cubes.
- Add it to a sheet pan and drizzle squash with olive oil and season with salt and pepper.
- Mix and roast in the oven at 400 for 20-25 minutes.
- Now make your dressing by blending your tahini, lemon juice, maple syrup, and olive oil.
- Add in the water at the end in tablespoon increments until you get the consistency you want.
- To toast your pine nuts, get a dry pan and turn your stove to medium low heat.
- Add in your pine nuts stirring frequently until they start to brown. Should take 2-3 minutes. Set aside.
- Once you're finally ready to put your salad together, in a large bowl add in your quinoa, strained beans, roasted squash, and arugula. Dress with dressing, mix and top with your toasted pine nuts.