Butternut Squash And Quinoa Salad With Pomegranate Recipe

Recipe By Slurrp

This Butternut Squash and Quinoa Salad with Pomegranate is a healthy and flavorful dish that is perfect for a light lunch or dinner. The combination of roasted butternut squash, nutty quinoa, and sweet pomegranate seeds creates a delicious balance of flavors. Tossed with a tangy lemon vinaigrette, this salad is both refreshing and satisfying. It is also packed with nutrients, making it a great option for those looking for a nutritious meal. Serve it as a side dish or as a main course for a vegetarian or vegan meal.

4.9
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Rate
Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Butternut Squash And Quinoa Salad With Pomegranate
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Ingredients for Butternut Squash And Quinoa Salad With Pomegranate Recipe

  • 1/2 Small Butternut Squash
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/2 cup Quinoa
  • 1 cup Water
  • 1/2 cup Pomegranate Seeds
  • 0.13 cup Chopped Parsley
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Olive Oil
  • 1/2 tablespoon Honey

Directions: 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.
Nutrition
value
427
calories per serving
13 g Fat9 g Protein61 g Carbs11 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    9g
  • Carbs
    61g
  • Fiber
    11g

MacroNutrients

  • Carbs
    61g
  • Protein
    9g
  • Fiber
    11g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    194mg
  • Iron
    6mg
  • Vitamin A
    749mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    149mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    34mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    89mg
  • Manganese
    1mg
  • Phosphorus
    173mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp