Arugula, Butternut Squash & Quinoa Salad with Goat Cheese
- Time
- 40 min
- Serves
- 4
- Style
- Classic
Ingredients
- ¼ cupalmonds
- 1 (5 oz) pkgbaby arugula
- 2 smallbutternut squash
- 16 fl ozchicken or vegetable broth
- ¼ cupdried cranberries
- 1 (4 oz) loggoat cheese
- 2lemons
- 1 cupquinoa
- 1 mediumred onion
- balsamic vinegar
- black pepper
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- salad spinner (optional)
- small saucepan
- spatula
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 696
- Protein
- 19g
- Carbs
- 69g
- Fat
- 42g
- Fiber
- 13g
- Sodium
- 167mg
Method
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