Page 32 - Gather The Art of Shared Plates Holiday Cookbook 2021

Butternut Squash and

Cranberry Quinoa Salad

Ingredients Instructions

3 cups Butternut Squash, chopped 1. Preheat the oven to 400 degrees F.

1 tbsp Ambrosia Extra Virgin Olive Oil 2. In a large bowl, toss the butternut squash with
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1 cup Ambrosia White Quinoa olive oil. Season with salt and pepper, to taste.
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Arrange coated squash on a baking sheet in a
1 ½ cups Water single layer. Roast for 20-25 minutes or until
tender and lightly browned.
⅓ cup Dried Cranberries
⅓ cup Red Onion, finely chopped 3. While the squash is roasting, rinse quinoa
under cold water until water runs clear. Place
3 tbsp Toasted Pumpkin Seeds quinoa and water in a medium saucepan.
Bring to a boil, reduce to a simmer, and cook
Ambrosia Kosher Salt partially covered until liquid is absorbed,
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Fresh Black Pepper about 20 minutes.
4. To assemble the salad, combine the cooked
BALSAMIC VINAIGRETTE quinoa while still warm, roasted squash,
½ cup Ambrosia Extra Virgin Olive Oil cranberries, red onions, and toasted pumpkin
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seeds in a large bowl. Add the vinaigrette
¼ cup Ambrosia Balsamic Vinegar and lightly toss until combined. Refrigerate
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2 hours up to overnight. Before serving, taste
1 tsp Honey for salt and pepper.

1 tsp Esprit de Paris Smooth Dijon Mustard BALSAMIC VINAIGRETTE
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1 Garlic Clove, minced
1. Whisk all the ingredients in a small bowl
Ambrosia Kosher salt until combined. Season with salt and pepper,
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to taste.
Fresh Black Pepper

Quinoa
One cup of cooked quinoa contains 21 percent of the recommended daily intake of fiber.

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