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Elisa Franco

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!
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Servings: 4
Ingredients Method

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

Method
 

  1. Preheat your oven to 400°F.
  2. 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.
  3. While the squash is roasting, rinse the quinoa thoroughly and cook it in vegetable broth according to package instructions.
  4. Once the quinoa and butternut squash are ready, combine them in a large bowl.
  5. Add pomegranate seeds, chopped parsley, chopped kale and chopped pecans. Mix well.
  6. Season with salt and pepper to taste.
  7. Serve warm or at room temperature.