Roasted Butternut Squash and Quinoa Salad
This Roasted Butternut Squash and Quinoa Salad is a delightful addition to your Thanksgiving spread. It's not only a treat for your taste buds but also a nourishing choice for your body. Enjoy this healthy, colorful dish as you celebrate gratitude and good food this Thanksgiving!
Ingredients
- 1 small butternut squash peeled and diced
- 1 cup quinoa rinsed
- 1 cup kale chopped
- 2 cups vegetable broth
- 1/2 cup pomegranate seeds
- 1/4 cup fresh parsley chopped
- 1/4 cup pecans chopped
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
- While the squash is roasting, rinse the quinoa thoroughly and cook it in vegetable broth according to package instructions.
- Once the quinoa and butternut squash are ready, combine them in a large bowl.
- Add pomegranate seeds, chopped parsley, chopped kale and chopped pecans. Mix well.
- Season with salt and pepper to taste.
- Serve warm or at room temperature.