This wintertime quinoa salad is filled with warm, roasted veggies and is fancied up with festive pomegranate seeds.
My in-laws, having spent most of their lives living in Armenia, where pomegranates abound, have planted two very productive pomegranate trees in my yard. We all but have pomegranates coming out of our ears during the fall and winter months, so I love finding new ways to highlight their bright, acidic-but-sweet flavor. By adding them to this salad, they lend lightness to the deep, rich, roasty wintery goodness of the cold-weather veggies.
1 Butternut Squash, peeled, seeded and cubed
extra-virgin olive oil
sea salt and black pepper to taste
ground nutmeg, to taste
1 Fennel Bulb, bulb and fronds chopped
1 Green Zucchini, chopped
1 Yellow Zucchini, chopped
1 orange bell pepper, seeded and diced
2 cups uncooked quinoa
4 cups chicken broth
1 pomegranate
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 scallion, whites and greens, minced
1 cup fresh parsley, minced
⅓ cup fresh mint leaves, finely chopped
Preheat the oven to 425° F. Lightly grease a 10×15-inch rimmed baking pan and an 18 × 26-inch rimmed baking sheet with olive oil.
Toss the squash with a drizzle of olive oil and season generously with salt, pepper, and nutmeg. Arrange in a single layer on the smaller baking pan and roast in the oven for 20–35 minutes.
In a large bowl, combine the fennel, zucchini, bell pepper, and onion. Toss with olive oil and season with salt and pepper. Spread the vegetables in a single layer on the large baking sheet and roast for 15–20 minutes.
Combine the quinoa and chicken broth in a small pot and bring to a low boil over medium-high heat. Decrease the heat to low, cover, and cook for 15 minutes. Remove the pot from the heat and fluff the quinoa with a fork. Set aside.
Fill a medium bowl with water. Cut the pomegranate in half, place both halves in the water, and use your fingers to separate all of the seeds from the skins. Drain the water and transfer the seeds to a small bowl.
Add the remaining dressing ingredients to the bowl and mix to combine.
In a large salad bowl, combine the cooked quinoa with the dressing. Add the roasted butternut squash and veggies. Mix well and, if needed, season with additional salt and pepper.
Calories: 157
Fat: 6g
Carbohydrates: 22g
Sodium: 64mg
Fiber: 4g
Protein: 5g
Sugar: 4g