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Wild Blueberry Butternut Squash Quinoa Salad

Wild Blueberry Butternut Squash Quinoa Salad
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This wonderfully simple salad will soon become your favorite go-to dish. Wild Blueberry Butternut Squash Quinoa Salad is a healthy dish that is very easy to make. Made with blueberries, squash, and quinoa, this salad is full of light and flavorful ingredients. While this salad is perfect for any time of year, the fresh and fruity favors bring to mind warm weather and sunny summer days. Pull out this salad recipe to make for lunch, or save it as a side dish for dinner at the end of the day.



  • 1 large butternut squash, peeled, seeded, and cubed (3.5 lbs)
  • 1 tablespoon 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
  • For the Vinaigrette:
  • juice of 1 lemon
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar


  1. Set the oven to 350 degrees F. 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.

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