October has arrived! Windows are open, sweaters are coming out and the oven is once again a welcome presence in our little apartment. I am also finding it impossible to walk by tiny pumpkins without buying a few. We’re up to 10…oops.
The first day autumn began to peek at us, I had the urge to roast some squash. It wasn’t exactly warm enough for soup and crusty bread, but the flavors of autumn are now available at the farm stand near our home. I snagged some butternut squash, and a friend kindly gifted me with a pomegranate she picked (!) on her morning run. Side note: The fact that we can go for a run and pick pomegranates is unreal to me. They used to cost $5 in the Midwest and not taste nearly as flavorful!
This salad is full of flavor, different textures and is absolutely healthy for you. It is quick to throw together and mixes the sweetness of butternut squash with the burst of pomegranate, spice of arugula and crunch of pecans. Although I chose to enjoy it without dressing the first time, a balsamic vinaigrette would be the perfect match.
Welcome autumn with your windows open, a cup of hot tea and a perfectly tasty salad.
As F. Scott Fitzgerald said, “Life starts all over again when it gets crisp in the fall.”
Autumn quinoa, Butternut Squash and Pomegranate Salad Recipe:
1 Cup Quinoa
1 Butternut squash peeled, cubed and roasted
2 Tablespoons olive oil
2-3 Cups arugula
1/2 Cup chopped pecans
Balsamic vinaigrette (optional)
Preheat oven to 400 degrees F.
Peel and cube the butternut squash. Be sure to scrape out seeds and stringy part. Toss in olive oil and salt and pepper to taste. Roast for 35-40 minutes, turning half way through.
Cook quinoa according to package directions.
Seed the pomegranate (directions here) and feel free to snack on about half of it. You won’t need all of the seeds for your salad.
Assemble! Starting with quinoa, arugula, pecans, butternut squash and topped with pomegranate seeds.