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I think by now you know that I love quinoa and butternut squash! When you combine them together it makes a great Fall salad!
Besides the fact that pomegranate seeds have so many health benefits, those tiny little arils, as they are called, are absolutely delicious in salads. And this salad, although there are only 4 main ingredients, is bursting with flavor!
I’d love to hear from you! Do you use roasted butternut squash in salads?
Please feel free to share your ideas and tips in the comments below:)
Make the quinoa: Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.
Spice the seeds: Preheat the oven to 350°F. Combine the pumpkin seeds, 1/2 tsp. olive oil and smoked paprika together in a small bowl. Spread on a baking sheet lined with parchment paper and roast in the oven for 8 minutes, stir the pumpkin seeds halfway. When ready, set aside and let cool.
Roast the butternut squash: Turn the oven temperature up to 425°F. Combine the butternut squash and olive oil and spread in one layer on a baking sheet lined with parchment paper. Season with salt and roast for 45-50 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
Mix together 2 tablespoons of olive oil, lime juice, salt and pepper. I used 2 cups of the cooked quinoa because I didn’t want it to over power the other ingredients. (You can use the remaining quinoa for another salad or freeze it for another time!) Put the quinoa in a large bowl, add the dressing and mix well. Add the roasted squash, pumpkin seeds and pomegranate seeds to the bowl and toss gently.
Serve at room temperature.