Cooler weather calls for wholesome, hearty meals that enhance the spirit of the fall season. These recipes by Jmore foodie Elite Jakob will warm you right up!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Roasted Butternut Squash, Broccolini & Quinoa Salad
Ingredients
- 12 ounces broccolini florets (approximately 3 cups)
- 20 ounces cubed butternut squash
- 1/2 cup quinoa
- 1 cup water
- 1/2 teaspoon salt
- 1/3 cup dried cranberries, divided
For dressing:
- 1 Tablespoon Dijon mustard
- 2 Tablespoons honey
- 2 Tablespoons red wine vinegar
- 1 shallot, diced small
- 2 Tablespoons olive oil
- Pepper
- 1/4 teaspoon salt
- 1/4 cup boiling water
Instructions
- Place the broccolini florets in a bowl and cover it with boiling water and 1/2 teaspoon of salt. Cover and let it sit.
- Spread the butternut squash cubes on a cookie sheet lined with parchment paper. Sprinkle 1/2 teaspoon of salt and 1 Tablespoon of olive oil, toss lightly and bake at 425° for 25 minutes.
- Place the quinoa, water, and 1/2 teaspoon of salt in a small saucepan and bring it to a boil. Cover and simmer on low heat for 5 minutes. Turn off the stove. (This step can be done a day ahead.)
- Drain and chop the broccolini florets.
- Combine all together in a salad bowl, the chopped broccolini florets, roasted butternut squash, quinoa, and top with half of the cranberries.
- Prepare the dressing using a sealed jar and shake well. Taste and adjust it as needed.
- Drizzle dressing all over the salad and toss lightly.
- Garnish with the remainder of the cranberries.
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