2 oz goat cheese, crumbled or cheese alternative (optional)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2-3 tbsp extra virgin olive oil
Juice of half a lemon
Preheat oven to 425 degrees. Cut acorn squash in half and scoop out the seeds. Using a sharp knife, cut off the outside of the skin (or you could wait to take off the skin after roasting), then cut into 1/4-1/2 inch slices. They will look like half moons.
Place on a parchment lined baking sheet, toss with oil, salt and pepper. Roast for 30-35 minutes.
Meanwhile, in a medium saucepan, combine quinoa with 1.5 cups of water, add salt, pepper and garlic powder. Cover and bring to a boil, once boiling, turn heat down to low and let simmer for 15-20 minutes. Fluff with a fork once all of the water is dissolved.
Assemble the salad by layering the arugula, quinoa, squash, almonds and cheese. Drizzle with a little olive oil and lemon juice, and enjoy!