Name
Email
Subject
Message
 
close
 
home
about
portfolio
starters
mains
soups, salads, sandwiches
drinks
sides
extras
recipes
clients
testimonials
multimedia
contact
Patty Mastracco
Food Stylist, Recipes, Media Tours,
Product Spokesperson

Butternut Squash, Quinoa, Pear and Walnut Bowl

1-1/2 cups 1-inch chunks of butternut squash
1 teaspoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

QUINOA
1 cup quinoa
1 1/2 cups vegetable broth

ROSEMARY WALNUTS
1 cup California walnuts
1/2 teaspoon extra virgin olive oil
1 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper

BALSAMIC VINAIGRETTE
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper

SALAD
9 cups mixed greens
3 medium pears, thinly sliced
1 (15.5 ounce) can low-sodium white beans, drained and rinsed
1/3 cup crumbled reduced-fat feta cheese
1. Preheat oven to 400°F and prepare a baking sheet with foil.
2. Spread butternut squash cubes onto prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat. Roast for 25 to 30 minutes until squash is tender and lightly caramelized, flipping chunks after 15 minutes.
3. Rinse quinoa under cold water in a fine mesh sieve and drain well. Bring vegetable broth and quinoa to a boil in a medium saucepan. Simmer, covered, over low heat for 12 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork and set aside.
4. To prepare Rosemary Walnuts, preheat oven to 350 F and line a baking sheet with foil. Place walnuts onto prepared baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt and pepper and toss well to coat. Place in a single layer on baking sheet and bake for 8 minutes until fragrant and toasted. Remove from oven and let cool. Chop walnuts roughly and set aside.
5. To prepare vinaigrette, place all ingredients in a jar with a tight-fitting lid. Shake to combine and set aside.
6. Place equal amounts of mixed greens, pears, white beans, feta, butternut squash, quinoa and walnuts into 8 bowls. Drizzle with balsamic vinaigrette and serve immediately. You can also divide the ingredients equally into food storage containers to eat throughout the week, adding balsamic dressing just before serving.



 
   Recipe Rating  Be first to rate it!

© 2020 Patty Mastracco Food, Inc.
Print

Other Recipes

Leave A Comment About This Recipe For Butternut Squash, Quinoa, Pear and Walnut Bowl

Today's Date - We need to make sure you're not a robot :)

Comments