Butternut Squash and Orange Salad
Recipe testing has it’s good and bad days. On a good day, a dish will turn out exactly the way I want. On a bad day, I’ll forget to buy the one ingredient needed to make the dish extra special. I’ve learned not to stress the bad days. Instead, I improvise. After all, life is too short to sweat the small stuff. Forgetting the parsley or oregano is most definitely small stuff. My advice: keep a couple of different versatile spices and herbs handy and create something unexpected.
When I forgot the broth for my butternut squash soup, I rummaged through my fridge and cupboards and whipped up a sweet salad instead. I was surprised by the result and happy that everyone enjoyed this simple yet tasty and filling salad so much. It’s a great light dinner idea for a very hectic weekday or a fantastic weekend lunch idea. Visit my IG @melsdishes for a step-by-step look at how to assemble the salad. Buen provecho!
5 oz greens, such as baby romaine or spring mix
1 lb butternut squash cubes
2 mandarin oranges, peeled and sliced
1 1/2 cup Quinoa, cooked and at room temperature
1 Tablespoon dark brown sugar
1 Tablespoon ground cinnamon
1-2 Tablespoons Extra Virgin Olive Oil
Preheat oven to 400 degrees, oven rack top position. Coat butternut squash with olive oil and arrange on a lined baking sheet. Sprinkle sugar and cinnamon on top. Bake squash for about 30 minutes, turning halfway. Remove from oven when soft in the center (use a fork or toothpick to test). Let cool.
Place spring mix in a large bowl. Add quinoa, squash and oranges to bowl. Add preferred amount of olive oil and mix gently. Share with someone you love!