This roasted butternut squash salad with quinoa & pomegranate is packed with vitamins, minerals & antioxidants! It is a perfect fall salad!
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Step 1: Ingredients:
1 Large Pomegranate
1Kg (2.2lb) Butternut Squash
1 Cup Quinoa, rinsed
2 Medium Avocados
1 Teaspoon Salt + some extra
1 Tablespoon Extra Virgin Olive Oil
½ Lemon (optional)
For the Dressing (optional):
4 Teaspoons Honey
4 Teaspoons Freshly Squeezed Lemon Juice
3-4 Teaspoons Extra Virgin Olive Oil
Step 2: Directions:
Rinse and cut the squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.
Transfer the squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about a tablespoon).
Bake in a preheated oven @ 200C/400F for 30-35 minutes or until soft throughout. 15 minutes into baking, open the oven and toss the squash pieces around (use a fork or spatula).
Meanwhile: Rinse quinoa and transfer it in a small/medium sauce pan. Cook according to the package information (I use 1 part quinoa, 3 parts water).
Deseed the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).
Prepare the honey dressing (optional) by mixing 4 teaspoons of honey with 4 teaspoons of freshly squeezed lemon juice and 3-4 teaspoons extra virgin olive oil.
Once the squash is cooked throughout and has nice brown color, take it out from the oven.
Transfer onto a serving plate/bowl or serve on a baking tray (this way the salad stays warm for longer). Throw in pomegranate seeds, quinoa & diced avocado.
Squeeze half a lemon over (optional) or drizzle with honey dressing (optional).
Serve as a starter, main or a side dish.
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