Quinoa Salad with Squash, Beets and Arugula

You all know how much I love my local farmer's markets.  With no less than 6 surrounding me with fresh, local and organic produce, my heart sings with happiness as I shop to my heart's content.  Unfortunately, Liv's extreme dance schedule occasionally leaves me without time to actually visit my favorite markets. 

Enter a fairly new service in our San Diego area - Naturally to Your Door, Delivery of Farm Fresh Fruits and Veggies.  I've since forgotten which local blog I first read about this service on, but I've used them numerous times over the last year when my personal market time is not to be found.  Ordering online on Saturday, Sunday or Monday, Naturally to Your Door features in season and organic produce from some of my favorite local farms (Suzi's ranks right up there).  With choices from individual items to a preset CSA-like box, your shopping is covered and a few days later dropped at your door.  (Note... Naturally to Your Door has not idea we are writing about them, nor did we receive any sort of compensation to mention their company.  This company is simply one I love, whole heartedly support and wish to share).

While I've enjoyed all of my delivered boxes, last week's preset box ranks up there as a favorite and brought me everything I needed to embrace autumn with some of my favorite fall salad ingredients.  Squash, beets, arugula and a heavy pomegranate had dinner on my doorstep.

Roasted squash and beets have become some of my most loved ingredients, and the kabocha squash included in my box worked perfectly into my veggie mix.  Commonly called a "Japanese Pumpkin", the beta-carotene filled kabocha brings a natural sweetness and rich, pleasing texture.  Mixed with ruby-red beets, chopped onions and a touch of oregano, the veggies roast in the oven for about half an hour before exiting with brilliant colors and flavor as well as filling the house with an incredibly delicious aroma.

Cooled and then dressed with a simple white balsamic vinaigrette and then served over oiled arugula, this salad has me obsessed.  Crumbled feta or goat cheese finishes the salad beautifully, and a sprinkle of pomegranate literally makes the salad pop.

While I may not be loving the shorter and cooler days of Autumn (I keep telling Liv I'm moving to Australia in search of my own endless summer...), this fall-like salad is making my transition just a little easier.

Quinoa Salad with Squash, Beets and Arugula
Roasted veggies take a starring role in this comforting salad while the cheese and pomegranate make an excellent finish.
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1 cup squash or pumpkin, cut into small chunks

1 cup peeled beets, cut into small chunks
1/2 cup chopped onion
1-2 Tbs olive oil
1/2 tsp oregano
1 1/2 cups cooked quinoa
2 Tbs good quality olive oil
3 Tbs white balsamic vinegar
1/2 tsp dijon mustard (we like Maille)
arugula
olive oil
salt and pepper to taste
pomegranate arils
crumbled feta or goat cheese

Preheat oven to 400ºF.

Place squash, beets, and onion on a baking sheet and drizzle with olive oil.  Sprinkle with the oregano and a touch of salt and pepper, then toss the vegetables with your hands to coat and distribute seasonings.  Place into the oven for about 25 minutes, or until tender.  Check at the 15 minute point and stir.

Remove vegetables from the oven and allow to cool.

In a large bowl, add the vegetables and quinoa (use only a cup if you prefer a higher veggie ratio), stirring gently to combine.  Whisk the olive oil, white balsamic and mustard, then drizzle over the salad.  Stir gently to coat, then chill until ready to serve.

Place clean and dry arugula into a bowl and drizzle with additional olive oil and a sprinkle of salt.  Place arugula on serving plates, then top with the roasted veggie mixture.  Top with crumbles of cheese and a spoonful of pomegranate arils.  Top with freshly ground pepper and serve.  Enjoy!