Dorset's Harvest Bowl: Roasted Butternut Squash And Quinoa Salad With Dorset Blue Vinny
Dorset's Harvest Bowl is a delightful combination of roasted butternut squash, nutty quinoa, and the distinctive Dorset Blue Vinny cheese. This hearty salad is perfect for a nutritious and flavorful meal.
Ingredients
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups water or vegetable broth
- 4 ounces Dorset Blue Vinny cheese, crumbled
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Rinse the quinoa under cold water. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, crumbled Dorset Blue Vinny cheese, remaining olive oil, balsamic vinegar, and chopped parsley. Toss gently to mix.
- Divide the salad into serving bowls and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 15g
Supplies
Baking sheet Saucepan Large mixing bowl
Tools
Oven Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Harvest Bowl with a side of crusty bread and a glass of white wine for a complete meal.
Tips & tricks
For added crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top of the salad before serving.
Cost
$15