Pomegranate Quinoa Salad with Orange Maple Vinaigrette
Author: Heather Tullos
Prep time:
Cook time:
Total time:
Serves: Serves 8
A healthy and delicious grain salad with gorgeous pomegranate arils, roasted butternut squash, and pecans.
Ingredients
1 tablespoon olive oil
2 cups butternut squash cubes (1" pieces)
½ teaspoon kosher salt
2 cups cooked quinoa
arils of 1 whole pomegranate
½ cup chopped pecans
2 tablespoons chopped fresh parsley (plus more for garnish)
For the Orange Maple Vinaigrette:
¼ cup pomegranate red wine vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
⅛ teaspoon cinnamon
2 tablespoons extra virgin olive oil
kosher salt to taste
Instructions
Preheat the oven to 400°F. Toss the butternut squash with the olive oil and scatter it in a single layer across a baking sheet. Sprinkle with the kosher salt and roast for 25- 30 minutes, turning the pieces halfway through.
In a large bowl toss together the quinoa, pomegranate, pecans, parsley, and the roasted butternut squash.
In a liquid measuring cup whisk together the pomegranate red wine vinegar, orange juice, maple syrup, and cinnamon. Vigorously beat in the olive oil until the dressing is well-blended.
Pour it over the salad and toss to coat. Add salt to taste.
Garnish with additional parsley
Recipe by Sugar Dish Me at https://www.sugardishme.com/pomegranate-quinoa-salad-orange-maple-vinaigrette/