Prep time: 30 minutes
Total time: 40 minutes
Yields: 4 servings
- 2 acorn squash, halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup quinoa
- 2 tablespoons raisins
- 1 tablespoon red wine vinegar
- 1 teaspoon agave nectar
- 1 Granny Smith apple, peeled and finely diced
- 1 large shallot, minced
- 1 garlic clove, minced
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 2 cups arugula
- Preheat the oven to 350 degrees Fahrenheit. Season the inside of the squash halves with a little salt and pepper, and place them cut side down on a baking sheet lined with parchment paper. Roast for about 25 minutes, or until tender.
- As the squash is cooking, bring 2 cups of water to a boil in a medium saucepan. Stir in the quinoa, cover and simmer for 10 minutes. When the quinoa is almost completely done, stir in the raisins and cover for about 5 more minutes or until all the water is absorbed. Pour the quinoa into a large bowl and allow it to cool completely, stirring every so often to speed the process along.
- In a small bowl, whisk the vinegar, agave nectar and olive oil. Pour the dressing over the cooled quinoa and add the green apple, shallot, garlic, mint and parsley. Toss to thoroughly combine. Add the arugula and toss gently once or twice more.
- After the acorn squash has cooled completely, cut just a little piece off the bottom of each squash half so that it will sit upright on a plate. Set the squash halves on plates and fill the cavity with the salad. Serve and enjoy!