Roasted Butternut Squash & Pear Quinoa Salad

Ingredients

• 3 cups diced peeled butternut squash (1/2-inch pieces)
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1/4 teaspoon crushed red pepper
• 1 firm ripe pear, sliced into 8 wedges
• 2 teaspoons finely chopped fresh ginger
• 1 clove garlic, finely chopped
• 1/8 teaspoon ground turmeric
• 1/2 cup quinoa
• 1 cup no-chicken or vegetable broth
• 1 scallion, sliced
• 3 tablespoons pear vinegar or cider vinegar
• 2 teaspoons minced red onion
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh rosemary
• Minced fresh red chile to taste
• 2 cups baby arugula

Instructions

1. Preheat oven to 400 degrees F.
2. Toss squash in a large bowl with 1 tablespoon oil, 1/4 teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool.
4. Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
5. Fold arugula into the squash and pears and serve over the quinoa.