Sweet and Spicy Butternut Squash Grain Bowl

Prep Time: 1 hour | Serves: 4 

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Avocado Spread

1 avocado

1/2 cup packed cilantro leaves

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of 2 limes 

1/2 cup water

1/2 cup olive oil

1 teaspoon salt

1/2 cup pistachios or almonds

Add all ingredients to a food processor or blender and blend until smooth and creamy.

Maple Thyme Vinaigrette

1/2 cup real maple syrup

2 tbsp honey

1 tsp fresh thyme leaves

1 cup cider vinegar

1 cup olive oil

1 tbsp Dijon

2 tsp salt

1/2 tsp pepper

Blend all ingredients with an immersion blender until smooth. 

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For the salad:

2 cups cooked quinoa

½ cup dried cranberries

4 cups roasted butternut squash cubes (warm or room temperature)

4 cups arugula

1 cup feta 

½ cup toasted chopped nuts

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1. To assemble the bowls, spread a portion of the avocado spread on the side and bottom of 4 shallow bowls using a rubber spatula (or make desired serving and store ingredients separately until you are ready to serve the rest).

2. In a large bowl toss the quinoa with a bit of the dressing and add squash, arugula, cranberries and feta. Gently toss to combine adding more dressing.  Dish salad into the bowls and top with toasted nuts.  Serve immediately.