This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.

Ingredients 6 Servings

3 cups diced peeled butternut squash ( ½-inch pieces)

• 5 tablespoons extra-virgin olive oil, divided

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• ¼ teaspoon crushed red pepper

• 1 firm ripe pear, sliced into 8 wedges

• 2 teaspoons finely chopped fresh ginger

• 1 clove garlic, finely chopped

• ⅛ teaspoon ground turmeric

• ½ cup quinoa

• 1 cup no-chicken or vegetable broth

• 1 scallion, sliced

• 3 tablespoons pear vinegar or cider vinegar

• 2 teaspoons minced red onion

• 1 teaspoon Dijon mustard

• 1 teaspoon chopped fresh rosemary

• Minced fresh red chile to taste

• 2 cups baby arugula

Preparation

Prep Ready in

55m 55m

Preheat oven to 400°F.

1. Toss squash in a large bowl with 1 tablespoon oil, ¼ teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.

2. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining ¼ teaspoon each salt and pepper and let cool.

3. Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.

4. Fold arugula into the squash and pears and serve over the quinoa.

• To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.

Nutrition information

Serving size: 1 cup

• Per serving: 210 calories; 13 g fat(2 g sat); 4 g fiber; 22 g carbohydrates; 3 g protein; 42 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 7,051 IU vitamin A; 15 mg vitamin C; 64 mg calcium; 1 mg iron; 309 mg sodium; 313 mg potassium

• Nutrition Bonus: Vitamin A (141% daily value), Vitamin C (25% dv)

• Carbohydrate Servings: 1½

• Exchanges: 2½ fat, 1 starch, ½ fruit