Crisp mornings and fall flavors are approaching, and there is nothing better than a warm salad coupled with cozy knits to celebrate. As one of the fall projects I came up with for Nordstrom, I shared the recipe for this sweet and toasty salad that has layers of flavor, texture and nutrition to keep you satisfied this season.

This is one of my all time favorite recipes – I hope you enjoy!

Here’s how it’s done:

You’ll Need:
1 butternut squash
3 tbsp unsalted butter
1/8 cup brown sugar
1/2 cup quinoa
1 package arugula
1 cucumber, peeled & chopped
1/2 avocado, diced
1/2 red onion, chopped
1/3 cup sunflowerseeds
1/2 cup dried cranberries
1/3 cup roasted pistachios
Goat cheese, crumbled
Balsamic vinegar
Olive oil
S + P

STEP ONE: Caramelize butternut squash
1. Preheat oven to 400 degrees
2. Cut off both ends of squash, peel, then cut in half lengthwise
3. Remove seeds, then cut into cubes and place on baking sheet
4. Melt unsalted butter and drizzle over squash
5. Sprinkle brown sugar, 1 tsp salt & pinch of black pepper
6. Toss then roast for 45 minutes, turning from time to time

STEP TWO: Toast & cook quinoa
1. On medium heat, add quinoa & 1 tsp olive oil
2. Heat until quinoa starts to pop & is a nutty-brown, about 7 minutes (stir to keep from burning!)
3. Add 1 cup water or veggie broth
4. Bring to a boil, then cover and reduce to low, cover & cook for 15 minutes
5. Let cool for 5 minutes while fluffing with a fork

STEP THREE: Assemble!
1. Combine arugula, toasted quinoa, caramelized squash, cucumber, avocado, red onion, sunflower seeds, dried cranberries, roasted pistachio, goat cheese
2. Drizzle with olive oil, balsamic vinegar, season to taste