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Fall Harvest Butternut Squash Salad

Melanie McDonald
  • 35 minutes
  • Serves 8

INGREDIENTS

1

medium butternut squash

2 tbsp

olive oil (, optional)

1/2 tsp

each of salt and pepper

2

sprigs fresh rosemary (, optional)

about 3 cups / 555 g cooked quinoa (, or any other cooked grain of choice)

2 oz

/ 57 - 85 g arugula

3/4 cup

/ 115 g hazelnuts

1

medium apple (or ½ heaping cup unsweetened applesauce)

4 tbsp

tahini (, or cashew butter)

2 tbsp

maple syrup

2

tablepsoons apple cider vinegar (, or white wine vinegar)

1

small clove garlic

1 tsp

ground cinnamon

1/8 tsp

salt

up to 4 tablespoons water (, you might not need it all)