Arugula Quinoa Squash Salad With Tahini Maple Dressing
Try this warm fall salad with Beans, Quinoa, Roasted Squash, Arugula and Toasted Pine nuts with a Tahini Maple Dressing. This is the perfect salad with a great balance of sweet, nutty and savory.
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.