Butternut Squash & Couscous Salad

   BUTTERNUT SQUASH & COUSCOUS SALAD
Printable Recipe

•  2 Cups couscous or quinoa, cooked
• 1 Butternut squash, peeled & diced
• 3/4 Cup baby spinach 
• 1/4 Cup pine nuts, toasted
• 2 Tablespoons Olive Oil
• 1 Tablespoon lemon juice
• 1 teaspoon honey 
• 1/2 teaspoon dried thyme
• 1/2 teaspoon lemon rind
• Salt & Pepper 

1. To dice butternut squash remove skin & cut into small-medium cubes.  

2. Toss squash with 1 tablespoon olive oil & a dust of salt. Spread the squash evenly on a foil lined baking sheet. Bake on the top rack at 400 degrees for 20-25 minutes or until it's soft. If quinoa is not precooked follow the directions & cook it while squash is cooking.

3. In small bowl whisk the dressing: lemon juice, 1 tablespoon olive oil, honey, lemon rind, thyme, 1/2 teaspoon mix of salt, & pepper. 

5. In a large add spinach & when squash & couscous are ready, add them while warm into the spinach mixture & slowly toss to gently wilt the spinach. Slowly add dressing into the salad & toss till the mixture is evenly coated

Plate Finished Product

STORY BEHIND THE DISH

Roasted butternut squash has become one of my new favorite side dishes. It is full of flavor & has a wonderful texture when baked. This dish was created with some leftover couscous I had from a previous meal. It turned out to be the star of dinner.

MODIFICATIONS/Whole30

This recipe can be modified to your food needs. If you want to make this a Paleo approved, Whole30, or Gluten Free dish, you can replace the couscous with cauliflower rice & for whole30 remove the honey. I also love quinoa so that is another replacement option but not whole30 approved. Other great additions to this dish would be slivered almonds or some dried currants or cranberries.

Citrus Quinoa Salad

CITRUS QUINOA SALAD 

Citrus quinoa salad, with arugula, sliced pear, cranberries, 

& almonds, topped with orange slices

SALAD

• 1 1/2 cups cooked white quinoa (Boil 1 cup dry quinoa in 2 cups water, stir, & simmer for 15 minutes or until water is gone)
• 1 cup arugula washed 
• 1/4 cup dried cranberries 
• 1/4 cup slivered almonds 
• 1 medium fresh pear diced 
• 1/2 fresh orange, or other citrus, sliced and peeled (save to top dish) 
• Save some arugula, diced pear, & cranberries on the side for plating 

CITRUS DRESSING 

• 1/4 cup olive oil 
• 1/8 cup unfiltered apple cider vinegar 
• 1/8 cup fresh squeezed orange juice (use other half from salad)
• 1 teaspoon fresh orange zest  
• 1 garlic clove minced 
• 1-2 teaspoons salt & pepper 

MIX DRESSING

 1. Whisk together all dressing items: olive oil, apple cider vinegar, orange juice, zest, garlic, salt, & pepper

 2. In a mixing bowl add quinoa, arugula, diced pear, almonds, 

& cranberries

MIX SALAD 

3. Pour 1/2 of the dressing over the salad & mix gently, 

add more dressing as needed

 4. Place extra arugula, pear, & cranberries on a plate. 

Scoop one cup of citrus quinoa salad in a measuring cup & place it in center of the plate on top of the arugula mix.

PLATE FINISHED PRODUCT 

Citrus quinoa salad, with arugula, diced pear, cranberries, 

& almonds, topped with orange slices

5. Top citrus salad with slices of orange & serve.

STORY BEHIND THE DISH

Last month at our girls holiday party my friend Alicia brought a delicious citrus quinoa salad. I put a little twist on the recipe and thought I would share it.

MODIFICATIONS 

There are many different fruits or veggies that can be added to this recipe. Alicia used cherry tomatoes but since I am not much of a tomatoes person I added cranberries instead. I used an orange for the citrus, but a tangerine, blood orange, or even grape fruit would work well. You can also use an apple in replace of the pear. Lastly, you can use any other nut or seed, walnuts, pine nuts, sunflower seeds, etc. 

Blackened Salmon, Quinoa, & Spinach Salad

BLACKENED SALMON 

QUINOA WITH BEETS, SPINACH SALAD WITH CRANBERRIES,

 GOAT CHEESE, & PINE NUTS 

BLACKENED SALMON 

• Salmon Fillet 4-6oz
• Extra Virgin Olive Oil 
• Blackened Rub - mix together 1 teaspoon seasoning salt, 1 teaspoon ground pepper, 1 teaspoon cayenne pepper, 1 teaspoon garlic flakes or powder, & 1 teaspoon paprika 

1. Rub olive oil over the top of the salmon fillet 

2. Sprinkle and pat down blackened rub over the top of the salmon 

3. Place fillet face down in a med-high heat lightly oiled skillet or on a grill, cook about 3 minutes 

4. Turn face up to finish cooking, about 1-2 minutes 

RED QUINOA WITH BEETS 

• 1-2 cups cooked red quinoa (Boil 1 cup dry quinoa in 2 cups water, stir, & simmer for 15 minutes or until water is gone) 
• 1 tablespoon olive oil mixed with 1 teaspoon salt & pepper 
• 1/2 cup diced beets (fresh or canned) 

Mix all three parts together when ready to plate 

SPINACH SALAD 

• 1-2 cups baby spinach washed 
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese 
• 1/8 cup pine nuts (or any nut of your choice)
• 2 tablespoons balsamic vinaigrette (I use Newman's Light or just mix olive oil, balsamic vinegar, & italian seasoning) 

Toss spinach with dressing & add toppings when ready to plate 

PLATE FINISHED PRODUCT 

BLACKENED SALMON, QUINOA WITH BEETS, SPINACH SALAD WITH CRANBERRIES, GOAT CHEESE, & PINE NUTS 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. I liked the idea of the quinoa mixed with the beets and I thought the light spinach salad paired well with the bold flavors of the salmon.

MODIFICATIONS 

If you are not a fish person you can substitute the fish for blackened chicken or a pork chop by using the same rub on both sides. Also, white or black quinoa will work just as well. If you do not have quinoa on hand or do not wish to use it, brown rice would be a good substitute.