Autumn Harvest Quinoa Salad with Roasted Butternut Squash and Pomegranate

Description

A vibrant and nutritious salad featuring seasonal autumn ingredients, perfect for a healthy lunch or dinner.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup pomegranate seeds
• 1/4 cup chopped walnuts
• 2 cups baby spinach
• 1/4 cup feta cheese, crumbled
• 2 tablespoons pumpkin seeds
• For the dressing:
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water, then combine with 2 cups of water in a saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
3. Toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg. Spread on a baking sheet and roast for 20-25 minutes until tender and golden brown.
4. In a large bowl, combine the cooked quinoa, roasted squash, pomegranate seeds, walnuts, spinach, feta, and pumpkin seeds.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
6. Serve the salad immediately or chill in the refrigerator for up to 2 days.

Recipe Details

• Cooking Time: 45 minutes
• Servings: 4
• Difficulty: Easy