Uncategorized · Vegetarian

Ring The Bell For Spring

Butternut Squash, Butter Lettuce and Quinoa Salad 1 - The Duo Dishes

It’s officially spring! At least, we think it is. Our Los Angeles weather is doing that crazy thing it does when cold, rainy days are followed by hot, sunny days. It’s a schizophrenic kind of season right now, so all we can do is go with it. The last few days have been gorgeous, light and bright. Just the kind of weather that dictates what you want to eat. This recipe is one of those ‘go with it’ kinds of dishes. It features a winter squash in what could easily be a summer staple. We’ve shared a number of quinoa recipes on our site before, including our last Ethnic Exploration of Peru. This time, we’re using quinoa, along with lettuce, to create a twist on salad.

How often do you eat slightly wilted lettuce in a salad? Purposely, that is. Don’t think we mean wilted in the soggy, watery, brown-edged greens. We’re talking about butter lettuce leaves tossed with warm quinoa, and they naturally soften due to the residual steam oft he cooked grains. Toasted pecans add extra crunch, and they complement the nutty flavor of the dish. Dried cranberries provide the sweetness, although they could easily be replaced by golden raisins, currants or chopped, dried apricots. Finally, there’s the goat cheese. It is tangy and creamy, and tossing all of the ingredients together encourages the right level of melt, so to speak. This salad is simple enough to be a starter and hearty enough to suffice as a light meal. It is also very easy to adjust to your specific preferences, so if you’re in the go with the flow mood, this dish is right up your alley.

Butternut Squash, Butter Lettuce and Quinoa Salad 2 - The Duo Dishes

Warm Butternut Squash, Butter Lettuce and Quinoa Salad
Recipe Type: Salad
Cuisine: Vegetarian
Author: The Duo Dishes
Serves: 4
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • 1 cup quinoa
  • 2 cups water or vegetable or chicken broth
  • 1/2 teaspoon kosher salt, divided, plus more for seasoning
  • 1/4 teaspoon black pepper
  • 12 ounces butternut squash, cut into 1/2″ cubes
  • 1 cup butter lettuce, roughly chopped or torn
  • 6 tablespoons grapeseed oil
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, toasted and chopped
  • 4 ounces goat cheese, crumbled
Instructions
  1. tablespoons olive oil, divided
  2. small yellow onion, diced
  3. cup quinoa
  4. cups water or vegetable or chicken broth
  5. /2 teaspoon kosher salt, divided, plus more for seasoning
  6. /4 teaspoon black pepper
  7. ounces butternut squash, cut into 1/2″ cubes
  8. cup butter lettuce, roughly chopped or torn
  9. tablespoons grapeseed oil
  10. tablespoons white vinegar
  11. tablespoon honey
  12. tablespoon Dijon mustard
  13. /4 cup dried cranberries
  14. /4 cup pecans, toasted and chopped
  15. ounces goat cheese, crumbled

7 thoughts on “Ring The Bell For Spring

  1. so how did you get the lettuce not to wilt? that was my 1st thought??? But, great salad. Like the use of butternut squash. It’s roasted too so that just made it a whole lot better. And yeah, let’s not talk about wacky weather! DC can not make up its mind at all.

  2. Actually, we eat wilted lettuce a good bit because we like to grill romaine during the summer. We also make “killed (or kilt) lettuce” from time to time.

    This salad sounds good, almost enough to make us try quinoa again. We tried it several times using several varieties last year and just didn’t fall in love with it.

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