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.

Dorset's Harvest Bowl: Roasted Butternut Squash And Quinoa Salad With Dorset Blue Vinny

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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