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Prep
Difficulty
Easy
Time
Estimate
45 mins
Two glistening salads are paired together for this Vegetarian dish. If you are looking for Vegan instead, substitute the goat cheese for nuts and than simply leave out the cheese from the Marsala Roasted Squash.
To prepare, start roasting the squash first. Next, slice, prepare and get the beets going. Then boil the quinoa. Prepare any remaining ingredients: deseed the pomegranate, wash & dry the arugula and have the cheeses on standby. When the hot items start to finish up, plate them and serve as soon as possible.
Acorn Squash is baked with a little puddle of sweet marsala wine. Substitute another sweet sherry, rose or sweet white wine instead. It is finished with a generous dollop of ricotta or mascarpone cheese and a tiny drizzle of honey. If you ever make fresh ricotta, this is the place to use it.
Pan braise the beets, toss with baby arugula and a crumble of goat cheese. A sprinkle of your favorite nuts instead of the goat cheese will give you a nice vegan and dairy free alternative.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
