- 8 oz Pure Flavor® Aurora Bites Mini Sweet Peppers, diced
- 4 cups baby arugula
- 1 lb butternut squash, peeled & diced
- ½ cup quinoa, cooked to packaged directions
- ¼ cup olive oil, divided
- ¼ cup almonds, roasted & chopped
- 3 tbsp apple cider vinegar
- 3 tbsp tahini
- 2 tbsp Italian parsley, chopped
- 1 tsp honey
- ¼ tsp smoked paprika
- Salt & pepper, to taste
Heat 2 tablespoons olive oil in a large frying pan over medium-high. Add squash and sauté for 8 min or until squash is browned and tender. Add smoked paprika and salt to taste and sauté 1 min longer.
Combine vinegar, tahini, honey and remaining olive oil in a bowl and whisk until uniform. Season with salt and pepper to taste.
Place arugula in a serving dish and top with quinoa. Spoon over ½ of dressing and toss to combine.
Add peppers, squash, parsley, and almonds, and drizzle with the remaining dressing.
Halve the butternut squash and peppers and cook them to perfection on the BBQ. Once cooked, chop them up into bite-sized pieces and add to salad.
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