Pomegranate Quinoa Salad with Orange Maple Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
A healthy and delicious grain salad with gorgeous pomegranate arils, roasted butternut squash, and pecans.
  • 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
  1. 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.
  2. In a large bowl toss together the quinoa, pomegranate, pecans, parsley, and the roasted butternut squash.
  3. 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.
  4. Pour it over the salad and toss to coat. Add salt to taste.
  5. Garnish with additional parsley
Recipe by Sugar Dish Me at https://www.sugardishme.com/pomegranate-quinoa-salad-orange-maple-vinaigrette/