Ingredients:

1 pound butternut squash, peeled, seeded and cubed

4 tablespoons olive oil, divided

1 cup raw quinoa, rinsed well

2 cups water

2 tablespoons lemon juice

3/4 teaspoon salt

1/4 teaspoon pepper

4 Green onions, thinly sliced

1 1/2 cups Chilean blueberries

3 cups baby arugula

 

Directions:

Preheat oven to 450∞F. In large bowl, toss squash with 1 tablespoon of oil. Spread on rimmed baking sheet; bake until tender, about 22 minutes; let cool. Meanwhile, in medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes. Remove from heat and cover; let stand 5 minutes. Fluff with fork; cool. 

 

In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper; set aside. In large bowl combine squash, green onions, blueberries, arugula and quinoa. Drizzle with dressing; toss to combine. 

 

Note: Quinoa should be easy to find at your local supermarket but if not, couscous makes a perfect substitute.

 

Serves: 6

 

(Family Features)

#11914

Source: Chilean Fresh Fruit Association