Ingredients:
2 cups raw squash, peeled, seeded and cubed
1 Medium Sweet Potato – peeled and cubed
1 Medium-large russet Potato – washed and cubed
1 Bell Pepper
1 Cup Cooked Quinoa
2 green onions
1-2 Cups Arugula (depending on how much greens you want in your salad)
1/2 Cup chopped Parsley
Juice of half a lime
1 Tsp Ground Cumin
Salt & Pepper To Taste
Herbal Seasoning (I use Spike and I LOVE it)
1 1/2 Tablespoons Olive Oil
1 tsp Sesame oil
1 tsp Toasted Sesame Seeds for garnish (optional)
Method:
xPre-heat oven to 400° F
Toss potatoes, sweet potatoes, and squash in 1/2 Tablespoon of oil, and spread out on a cookie sheet.
Sprinkle with salt, pepper, and seasoning.
Bake for aproximately 20-25 minutes, or until tender but crispy on the outside.
Remove from oven and allow to cool completely.
Combine with remaining ingredients.
Garnish with Sesame seeds.
Serve and enjoy!
