Summer is my favorite time of year (after fall). It’s not the sunshine and booty shorts… nope nope. It’s all about the squash! I know I’m weird but I LOVE squash!
I love all squash, but butternut is hands down my fave. It’s sweet, savory and is a perfect food to transition between summer and fall.
I’m pretty sure I could share about 50 recipes with it, but I already have my butternut squash and sausage pizza recipe and I should save some room for other start winter squash.
1/2 Butternut Squash cubed & roasted at 400 degrees ferenheit.
4 c Baby Arugula
1/2c Walnut halves toasted
1/2c Cooked Quinoa
2Tbs Goat Cheese
2Tbs Apple Cider Vinegar
2Tbs Olive oil
2tsp Dijon Mustard
Salt & Pepper to taste
♥In a separate jar, combined all ingredients for dressing
♥Double the recipe so you can store it in the fridge for later!
♥Mix salad ingredients and add dressing, mixing in 1Tbs at a time as to not overdress.
♥Top with chicken for even more protein!