Sautéed cubes of squash are candy sweet. They’re delicious teamed up with the creamy tahini dressing in this healthy salad.
1/2 cup quinoa
1/4 cup olive oil, divided
1 lb peeled butternut squash, cut into 1-in. pieces
1/4 tsp smoked paprika
1/4 tsp salt
3 tbsp apple cider vinegar
3 tbsp tahini
1 tsp honey
1/8 tsp black pepper
4 cups baby arugula
2 tbsp chopped Italian parsley
1/4 cup roasted pepitas, (hulled pumpkin seeds)
Bring a medium pot of water to a boil over high heat. Add quinoa and cook for 8 to 10 min or until tender. Drain in a fine-mesh sieve. Place sieve over empty pot on turned-off (but still warm) burner. Cover with a kitchen towel and let steam 5 min more or until quinoa is dry and fluffy.
Heat 2 tbsp olive oil in a large frying pan over medium-high. Add squash and sauté for 8 min or until squash is browned and tender. Add smoked paprika and ¼ tsp salt and sauté 1 min longer.
Combine cider vinegar, tahini, honey and olive oil in a bowl and whisk until uniform. Season with pinches of salt and pepper.
Place arugula in a serving dish and add quinoa. Spoon over ½ of dressing and toss to combine. Add cooked squash, parsley, pepitas, and drizzle with remaining dressing.
Calories 252, Protein 6g, Carbohydrates 76g, Fat 17g, Fibre 4g, Sodium 122mg.
The consistency of tahini differs from brand to brand. Whisk in a little water if the dressing seems too thick.
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