In sticking with the winter theme that currently is outside my office window, I would have to say that this is a great dish on a cold and snowy day. For whatever reason we have had an abundance of snow, and by abundance I mean like two inches but for Seattle it is a lot, this winter so far. I enjoy it for a few hours but then am ready for our roads to be clear again so I can avoid getting cabin fever.
This roasted butternut squash salad is actually hearty enough that I could eat it as a meal on its own or it works great as a side dish. It does take a bit of prep work with the butternut squash and quinoa but there are some shortcuts you can take. Instead of buying a whole butternut squash like I did, you could purchase the squash pre-cut in chunks from the grocery store. I also cut up romaine lettuce, I had intended to us pre-washed cut up kale, but it had gone bad by the time I needed it, so romaine lettuce substituted just fine. Either green would work well honestly.
This dish is really pretty and makes a nice presentation if you serve it in a clear bowl. However, I ended up tossing it right before we ate it with the dressing so that is an option too.
3 cups of cooked quinoa and/or brown rice
1/2 butternut squash roasted in chunks (I put olive oil, salt and pepper on mine and baked it in the oven for 30 minutes at 375 degrees.)
1/2 cup of craisins
2 cups of kale or romaine lettuce (add more greens if you want a bigger salad)
Add each ingredient into a clear bowl so that you can see the layers individually. Sprinkle with goat cheese and add your favorite balsamic dressing to taste. Toss before serving. Enjoy!