Makes 4-6
2 cups butternut squash, peeled, seeded, cut into ½-inch pieces
1 chayote, cut into ½ inch pieces
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 cups quinoa, cooked according to package instructions
¼ of a red onion, julienned
12 mint leaves, torn
½ cup dill picked, torn
Preheat your oven to 400˚F. Line two sheet trays with parchment paper. In separate bowls, toss the squash and chayote with ½ tablespoon of olive oil and season with salt and pepper. Transfer to the prepared pans and roast for 10-15 minutes until tender to a knife tip and golden brown. Remove and allow to cool completely before building your salads.
Meanwhile, heat the remaining oil in a large sauté pan and cook the onions over medium-low heat, stirring often, until the onions are tender and caramelized, about 30 minutes. Set aside and allow to cool.
Build your salads in travel-safe containers layering as much of the quinoa, roasted vegetables, sautéed onions and torn herbs as desired. Serve with vinaigrette on the side for later.
Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons sherry vinegar
1 tablespoon water
1 cup olive oil
1 tablespoon chopped capers
1 tablespoon shallots, brunoise
2 tablespoons chives, sliced thin
Whisk together all ingredients and transfer to a travel-safe serving vessel. Shake well before serving to emulsify ingredients.