Butternut Squash And Quinoa Salad With Pomegranate Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the butternut squash into small cubes.
• STEP 3.Toss the butternut squash cubes with olive oil, salt, and pepper.
• STEP 4.Spread the butternut squash cubes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
• STEP 5.While the butternut squash is roasting, cook the quinoa according to the package instructions.
• STEP 6.In a large bowl, combine the cooked quinoa, roasted butternut squash, pomegranate seeds, and chopped parsley.
• STEP 7.In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the lemon vinaigrette.
• STEP 8.Drizzle the lemon vinaigrette over the salad and toss to combine.
• STEP 9.Serve the salad chilled or at room temperature.
• STEP 10.Garnish with additional pomegranate seeds and parsley, if desired.

Cooking Tips

• To easily peel and dice the butternut squash, you can microwave it for a few minutes to soften the skin.
• Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• You can make the salad ahead of time and refrigerate it for up to 2 days. Just add the dressing right before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• This salad can be served as a side dish or as a main course for a vegetarian or vegan meal.
• It pairs well with grilled chicken or roasted salmon.