Get ready to transform your taste buds with a salad that's about to become your new obsession! This Butternut Squash Pomegranate Quinoa Salad is not just another boring health dish - it's a flavor explosion that will make you forget you're eating something nutritious. Imagine a vibrant blend of sweet roasted butternut squash, jewel-like pomegranate seeds, and crunchy walnuts, all nestled on a bed of fluffy quinoa and drizzled with a tantalizing maple-lemon dressing. This isn't just a salad; it's a culinary adventure that will have you coming back for seconds (and thirds)!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts, chopped
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the butternut squash roasts evenly and develops a nice caramelized flavor.
- Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness. This step is essential for achieving a pleasant flavor.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare the butternut squash. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
- Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through for even cooking.
- Once the quinoa is done, fluff it with a fork and transfer it to a large mixing bowl. Add the roasted butternut squash to the quinoa.
- Next, add the pomegranate seeds and chopped walnuts to the bowl. These ingredients will add a delightful crunch and burst of flavor to the salad.
- In a small bowl, whisk together 2 tablespoons of maple syrup and 2 tablespoons of lemon juice to create a simple dressing.
- Pour the dressing over the quinoa mixture and gently toss everything together until well combined. Adjust seasoning with additional salt and pepper if desired.
- Serve the salad warm or at room temperature. This dish can be enjoyed as a main course or a side dish, and it’s perfect for meal prep or gatherings.
Tips
- • For the most flavorful quinoa, always rinse it before cooking to remove any bitter coating. • When roasting butternut squash, cut the pieces into uniform cubes to ensure even cooking. • Don't overcrowd the baking sheet when roasting - this helps the squash caramelize instead of steaming. • Toast the walnuts briefly in a dry pan before adding them to enhance their nutty flavor. • For a vegan version, ensure your vegetable broth is plant-based and use pure maple syrup. • This salad can be prepared ahead of time and tastes even better after the flavors have melded together. • For extra protein, consider adding chickpeas or grilled chicken to make it a more substantial meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 54g
Protein: 8g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
