Roasted Butternut Squash Quinoa Salad
The combination of butternut squash and quinoa is a perfect choice for the autumn months, as both ingredients are extremely nutritious. This salad is not only colorful and visually appealing, but it's also packed with vitamins and minerals. The toasted walnuts and pomegranate seeds add freshness and a crunchy texture to the dish, while the honey-lemon dressing provides a balanced flavor. It's ideal for a light lunch or as a side dish to a larger meal.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Let it rest for 5 minutes, then fluff with a fork.
2
Peel the butternut squash, cut it into small cubes, and place it on a baking sheet lined with parchment paper.
3
Drizzle with 1 tablespoon of olive oil, sprinkle with cinnamon, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
4
Toast the walnuts in a dry skillet over medium heat for a few minutes, until fragrant. Roughly chop the toasted walnuts.
5
In a large bowl, combine the cooked quinoa, roasted butternut squash, pomegranate seeds, toasted walnuts, and chopped parsley.
6
In a small bowl, whisk together the remaining olive oil, lemon juice, and honey or agave syrup. Drizzle over the salad.
7
Gently toss all the ingredients together. Let the salad rest for a few minutes before serving to allow the flavors to meld.
