Butternut Squash and Smoked Turkey Kielbasa Quinoa Bowl with Maple Dijon Sauce
Servings: 4
Ingredients
Roasted Vegetables and Sausage
- 1 whole butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 shallots sliced
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 16 oz smoked turkey kielbasa sliced
Bowl Components
- 4 cups quinoa prepared according to package instructions
- 1 7 oz pkg. arugula
- 4 slices bacon cooked and crumbled
- 2 pears sliced
- 1/4 cup chopped pecans
- 1/4 cup pomegranate seeds
Maple Dijon Sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 1 teaspoon garlic-infused olive oil
- 1 teaspoon apple cider vinegar
- Salt pepper, and oregano, to taste
Instructions
- 1. Preheat the oven to 400°F (200°C).2. On a large sheet pan, toss the butternut squash and shallots with olive oil, oregano, thyme, salt, and pepper. Arrange in a single layer.3. Bake for 20 minutes. Remove the pan and add the sliced sausage, stirring to combine. Return to the oven and roast for an additional 20 minutes, flipping halfway through.4. In a large bowl, toss the arugula lightly with olive oil, salt, and pepper.For the Maple Dijon Sauce:1. Combine Dijon mustard, maple syrup, garlic olive oil, apple cider vinegar, salt, pepper, and oregano in a small jar. Shake vigorously until well combined.To Assemble:1. Start with a base of arugula in each bowl.2. Top with sausage and squash mixture, quinoa, crumbled bacon, pecans, half a sliced pear, and a tablespoon of pomegranate seeds.3. Drizzle with Maple Dijon Sauce.Serve and enjoy!