Looking for a delicious and healthy salad? This protein, high-fiber packed meal satisfies even the most voracious appetite. As long as there are butternut squash available, you can guarantee we are eating this at least once a week.
Remove the 'skin' from the squash, cut the body into approx. 1" rounds, brush both sides with olive oil (usually I add a few crush garlic cloves to the oil before spreading), then either roast or use a panini grill until softened. In the meantime, rinse dry quinoa thoroughly prior to cooking. Add cooked (or canned) black beans to the cooked quinoa, toss with olive oil and sea salt. Place fresh arugula, then a large portion of quinoa, black bean mixture atop the butternut squash. With a heavy hand, drizzle olive oil and generously add feta or goat cheese. Grab a fork and enjoy.