Can you believe that Thanksgiving is less than a week away? It’s crazy. The time has seriously gone by so quickly this year!
I think our holiday is going to be a little different this year. We’re having it at my grandparents house, who live in a senior living community, and we’re going to be eating in the facilities dining room. In fact, they are going to be cooking the entire meal for us.
It’s not the traditional meal I had in mind, but I’m sure it will be delicious just the same. I just hope they understand food allergies and there’s actually something for me to eat 🙂
At least I can be sure there will be a salad there. I can always count on salad. I just wish I could guarantee that it was a quinoa salad!
For some reason, I’ve been eating a lot less salad than normal. Don’t worry, I’m still getting my greens from morning smoothies and roasted veggies at dinner. (You were worried, right?) I just haven’t been feeling salads lately.
Maybe it’s because it’s getting cold out. Personally, I’d so much rather be having a big bowl of soup for lunch rather than eating a chilly salad.
That’s where quinoa salads come into the mix. With a quinoa salad, you can serve it slightly warm and it’s still just as delicious. Or, in the case of this recipe, you can serve warm ingredients on top of your salad!
Did you know you can actually eat the skins of squash? I’m not sure if it’s all varieties, but acorn and delicata are the varieties I’ve tried and I’m still here to talk about it! They’re actually really good, and if the same goes true for other fruits and vegetables, the skin has the most nutrients.
The roasted squash is the best part of this salad in my humble opinion. Of course, pomegranate seeds are fabulous and quinoa is my favorite thing on the planet, but roasted squash is right up there at the top of my fave list.
Then with everything tossed together in a mustardy vinaigrette, this salad turns into the perfect autumn dish. It would also be wonderful for Thanksgiving!
Now, a question for you. How are you celebrating Thanksgiving this year? Leave me a comment letting me know!
- 8 cups arugula
- 2 cups cooked quinoa
- 1 acorn squash, seeded and sliced into wedges
- Seeds of 1 pomegranate
- ¼ cup olive oil + 1 tablspoon
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole-grain mustard
- Salt & pepper to taste
- Preheat the oven to 400 degrees F. Place acorn squash on a baking sheet. Drizzle with 1 tablespoon of oil, season with salt and pepper, and roast for 30 - 40 minutes. Flip squash halfway through to cook evenly.
- In a large mixing bowl, whisk together remaining ¼ olive oil, vinegar and mustard. Add arugula, quinoa and pomegranate seeds to the bowl and toss to combine.
- Transfer salad to plates and top with sliced of acorn squash.