Arugula Fall Harvest Salad with Crispy Quinoa
Serves 4
10 mins prep
30 mins cook
0 mins total
This Arugula Fall Harvest Salad with Crispy Quinoa is a delicious healthy salad recipe
Baked ingredients
Dressing
Fresh ingredients
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Preheat oven to 400 degrees.
Add quinoa and squash to a sheet pan lined with parchment paper or silicone. Coat with oil and seasonings. Toss together the squash and then toss together the quinoa, keeping them separate.
Bake quinoa for 15-20 minutes, until crisp. Remove the quinoa from the sheet pan and then bake the squash for another 10-15 minutes, until cooked through.
Mix together dressing.
Add squash and quinoa to a large bowl along with the rest of the salad ingredients. Toss together with dressing. Add additional salt/pepper if needed. Dig in and enjoy.
