hearty butternut squash quinoa salad
 
Prep time
Cook time
Total time
 
Enjoy the flavors of the season in this hearty warm butternut squash quinoa salad
Author:
Recipe type: dinner
Cuisine: seasonal
Serves: 6-8
Ingredients
  • ½ butternut squash (you may cook a whole one, but you'll only need half for this recipe)
  • 1½ c quinoa, cooked as directed in 3 c water
  • 1 pomegranate
  • 1 white onion, chopped
  • 2 handfuls whole button mushrooms, washed and chopped
  • ½ c shelled pumpkin seeds (+ more to top)
  • ½ c walnuts (+more to top)
  • 2 T maple syrup
  • 1 t rosemary
  • ½ t sage
  • salt and pepper to taste
  • green onion to top
Instructions
  1. At 375 degrees, cook the squash, face down, for 40-45 minutes or until the thickest part is tender.
  2. While squash is cooking, get your quinoa cooked as directed on package.
  3. Sautee onions with mushrooms until tender.
  4. Slice the pomegranate in half and place both halves in a large bowl filled with water. Use a spoon to scrape out the contents of the fruit into the water and use your hands to remove the pith out of the bowl. Drain.
  5. When squash is done, slice inch-sized cubes or use a melon baller to cut small pieces and put into the cooked quinoa.
  6. Add the remaining ingredients and toss.
  7. Top with more seeds and green onion as desired.
Recipe by Fix Your Eyes on Him at https://fixyoureyesonhim.com/?p=2514