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Roasted Butternut Squash, Brown Rice and Quinoa Arugula Salad

Inside Karen's Kitchen
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

3 cups

Arugula

1

Butternut squash, Roasted

1

Butternut squash, medium

2 cloves

Garlic

2

Lemons, Zest of

1/2 tsp

Oregano

2 tsp

Agave nectar

1/4 cup

Lemon juice, fresh

1/2 cup

Brown rice

1/2 cup

Quinoa, red

1 tsp

Chili powder

1/4 tsp

Sea salt

1/2 tsp

Sea salt and freshly ground black pepper

6 1/3 tbsp

Olive oil

1/2 cup

Cashew pieces