Roasted Butternut Squash & Pomegranate Quinoa Salad
When planning your menu for your homemade holiday feasts, it’s a smart idea to add in a few healthier salads and side dishes for a fresh change. Alongside the family’s favorite stuffing, potatoes, or pie recipes, try adding this sweet and savory salad to the holiday table for a dose of fresh vegetables and fruit and a pleasing pop of color.
1 small butternut squash
2 cloves garlic
1 tbsp. olive oil
3 cups cooked quinoa
2 tablespoons fresh chopped sage leaves
1 heaping tsp. orange zest
Salt and black pepper, to taste
Preheat your oven to 400 degrees. Cut the butternut squash up into small bite-sized pieces, removing the skin. Spread the pieces out on a sheet pan. Roast the squash for about 25-30 minutes, stirring halfway through. Remove the pan from the oven and set aside.
Finely chop the shallots and garlic cloves. Place them in a sauté pan with the olive oil over medium heat. Sauté for about 5 minutes until softened, stirring frequently.
Place the sautéed shallots and garlic in a large bowl with the quinoa and chopped sage. Stir to mix.
Cut the pomegranate in half and separate the juicy seed pods (arils) from the outer skin by firmly tapping the back of each pomegranate with a wooden spoon. Once the outer skin is removed, add the pomegranate arils to the bowl with the quinoa.