Roasted Butternut Quinoa Salad

A hearty salad for any holiday occasion.

Great salad for potlucks and other holidays. The butternut squash scents the room with a gorgeous warm aroma.  The pomegranate and the walnuts freshen up the dish because it adds sweetness and crunch.

This salad is packed with many nutrients, especially protein. This dish impresses the table spread theme for Thanksgiving due to the colors and ingredients.

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Roasted Butternut Quinoa Salad

Hearty salad packed with nutrients, especially protein. Great for potlucks and holidays.

  • 1 cup mixed quinoa
  • 1/2 medium butternut squash (peeled & diced)
  • 1/2 medium red onion (chopped)
  • 1 clove garlic (minced)
  • 1 1/2 tsp cumin
  • 1/2 cup pomegranate
  • 1/4 cup pecans (maple glazed)
  • 3 tbsp parsley (chopped)
  • 2 cups vegetable stock (low sodium)
  • 1 tsp lemon juice
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  1. Preheat oven to 375 degrees.
  2. In a medium saucepan, bring 2 cups of vegetable broth to boil then add the quinoa [total 1 cup], season with salt.
  3. Reduce heat, cover and simmer about 12 minutes, until all the liquid is absorbed. Remove from heat and let cool.
  4. Cover baking sheet with silicon baking mat, add butternut squash, onions and garlic.
  5. Drizzle with lemon juice and season with salt and pepper, toss to coat.
  6. Roast for 20-25 minutes, until soft.
  7. Combine butternut squash and onions with cooked quinoa
  8. Stir in cumin, pomegranate, maple pecans and parsley
  9. Season with salt and pepper and serve

You can also add dried cranberries and drizzle with more lemon juice. Enjoy!