Wyman’s of Maine are sharing this wonderful salad recipe that mixes savory and sweet flavors:
Wyman’s Wild Blueberry, Butternut Squash and Quinoa Salad
Recipe courtesy Wyman’s of Maine.
1 large butternut squash, peeled, seeded and cubed, 3.5 lbs
1 tbsp olive oil
1 cup quinoa
2 cups arugula
2 medium shallots, sliced thin
1 cup Wyman’s Wild Blueberries, thawed
1/4 cup chopped cilantro
Salt and pepper
Juice of 1 lemon
1/3 cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1. Set the oven to 350 degrees. On a large baking sheet, spread the squash evenly, toss with 1 tablespoon olive oil and season with salt and pepper. Roast 30 minutes or until tender.
2. Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring 2 cups of water to a boil, add quinoa, cover and simmer 10 minutes. When the quinoa is translucent, it is finished.
3. In a large bowl, combine all ingredients. Dress and season to taste.