Roasted Butternut Squash Pear Quinoa Salad

Ingredients

• 3 cups diced peeled butternut squash (1/2-inch pieces)
• 5 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon crushed red pepper
• 1 firm ripe pear, sliced into 8 wedges
• 2 teaspoons finely chopped fresh ginger
• 1 clove garlic, finely chopped
• ⅛ teaspoon ground turmeric
• ½ cup quinoa
• 1 cup no-chicken or vegetable broth
• 1 scallion, sliced
• 3 tablespoons pear vinegar or cider vinegar
• 2 teaspoons minced red onion
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh rosemary
• Minced fresh red chile to taste
• 2 cups baby arugula

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