Ingredients
Scale
- 1/2 small butternut squash
- 2/3 cup of cooked quinoa (or about 1/4 cup of dry quinoa)
- 6–8 cherry tomatoes, halved
- 2 cups of arugula
- 1 purple onion, thinly sliced
- handful of pine nuts
- 1 tbsp tahini
- 2 tbsp olive oil
- 2 limes, juice
- 1 tsp garlic powder
- salt, pepper
Instructions
- Peel butternut squash and cut into bite-sized pieces. Arrange on a baking sheet in a single layer, season with garlic powder, salt and pepper. Bake for 20-25 minutes at 200°C/400°F, until squash is tender and lightly browned. Let them cool a bit.
- Meanwhile mix together tahini, olive oil, lime juice and pepper for the dressing.
- Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa,
- tomatoes, onions, pine nuts and arugula on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Cuisine: Vegan