Author Notes
This roasted butternut squash salad with quinoa and pomegranate is packed with vitamins, minerals and antioxidants! It is a perfect fall salad! —Julia
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Ingredients
- Salad
-
1
Pomegranate (Large)
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2.2 pounds
Butternut Squash
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1 cup
Quinoa, rinsed
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2
Avocados (Medium)
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1 teaspoon
Salt
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1 tablespoon
Extra Virgin Olive Oil
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1/2
Lemon
- For the Dressing
-
4 teaspoons
Honey
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4 teaspoons
Freshly Squeezed Lemon Juice
-
4 teaspoons
Extra Virgin Olive Oil
Directions
-
Rinse and cut the squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.
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Transfer the squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about a tablespoon).
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Bake in a preheated oven @ 200C/400F for 30-35 minutes or until soft throughout. 15 minutes into baking, open the oven and toss the squash pieces around (use a fork or spatula).
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Meanwhile: Rinse quinoa and transfer it in a small/medium sauce pan. Cook according to the package information (I use 1 part quinoa, 3 parts water).
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Deseed the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).
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Prepare the honey dressing (optional) by mixing 4 teaspoons of honey with 4 teaspoons of freshly squeezed lemon juice and 3-4 teaspoons extra virgin olive oil.
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Once the squash is cooked throughout and has nice brown color, take it out from the oven.
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Transfer onto a serving plate/bowl or serve on a baking tray (this way the salad stays warm for longer). Throw in pomegranate seeds, quinoa & diced avocado.
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Squeeze half a lemon over (optional) or drizzle with honey dressing (optional).
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Serve as a starter, main or a side dish.
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