Vegan Roasted Butternut Squash Quinoa Pomegranate Salad

Roasted-Butternut-Squash-Quinoa-Pomegranate-Salad

Roasted Butternut Squash Quinoa Pomegranate Salad Recipe, Perfectly Balanced. This roasted butternut squash quinoa pomegranate salad is the perfect balance of sweet and savory. The roasted butternut squash adds a natural sweetness while the quinoa provides a nutty flavor and a boost of protein. The pomegranate seeds add a burst of sweetness and a pop of color. This salad is perfect for a light lunch or as a side dish for a dinner party. It’s easy to make and can be prepped ahead of time for convenience. The dressing is a simple balsamic vinaigrette, which complements the flavors of the salad perfectly. This salad is vegan, gluten-free, and packed with nutrients. Perfect for a healthy meal option!

This Roasted Butternut Squash Quinoa Pomegranate Salad is a fall or winter salad that will bring your guests back for seconds! Exploding with flavor, this gluten-free, plant-based salad is the perfect vegan side dish for your next holiday get-together!

Butternut-Squash-Quinoa-Pomegranate-Salad

How to Make Candied Nuts and Seeds for the Roasted Butternut Squash Quinoa Pomegranate Salad

To achieve the perfect crunch in this vegan salad, we’re going to candy some nuts and seeds. Start by toasting the nuts and seeds in a pan over medium heat, stirring constantly for a few minutes until they start to pop. Then, add 1 tbsp of maple syrup, and a little pinch of sea salt. Remove from heat and let them cool. Finally, break them apart to add that extra crunch to your salad

Tips For The Butter Nut Squash Salad

Pomegranate molasses is a delicious and unique ingredient that adds a balance of sweet and sour to the salad. If you haven’t tried it before, you can find it in the international aisle at your grocery store. If you can’t find it, balsamic reduction can be used as a substitute.

For best results, mix all the ingredients together right before serving. The quinoa and squash can be cooked ahead of time and stored in the fridge, but keep the candied nuts and seeds separate until ready to serve.

To make this salad even more delicious, top it off with vegan feta cheese, but it’s not necessary as the salad already has a variety of flavors. This salad is perfect as a holiday side dish or as a healthy lunch option and leftovers are great too.

Vegan Roasted Butternut Squash Quinoa Pomegranate Salad

Finally, a fall/winter salad that will bring your guests back for seconds! Exploding with flavour, this gluten-free, plant-based salad is the perfect vegan side dish for your next holiday get together!
Prep Time10 mins
25 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Butternut Squash Quinoa Pomegranate Salad, Quinoa salad, salad, Vegan Quinoa Salad, Vegan Roasted Butternut Squash Quinoa Pomegranate Salad
Servings: 6 people

Ingredients

  • 1 Butternut squash or about 3 cups cubed (Fresh is best, but frozen pre-peeled and cubed is SO much easier)
  • 2 tbsp Extra virgin olive oil
  • 1 + 1/4 cup Quinoa
  • 2 cup “Chickenless” or vegetable broth
  • 1/4 cup Dried cranberries
  • 1/4 cup candied peptias or pumpkin seeds
  • 1/4 cup Candied pecans (I candied mine using maple syrup for a healthier choice)
  • 1/2 cup Vegan feta (optional)
  • The seeds of 1 fresh pomegranate (frozen will not work in this case)
  • 1/4 cup Chopped curly parsley
  • 2 Scallions, thinly diced
  • Pomegranate molasses to drizzle
  • Salt and Pepper to taste

Instructions

  • Pre-heat the oven to 400°
  • Place the butternut squash on a baking sheet and drizzle with olive oil and a little salt and pepper
  • Roast for 20-30 minutes, stirring occasionally
  • While the squash is roasting, begin cooking the quinoa. In a medium saucepan, add in the vegetable stock and the quinoa. Bring to a boil, then reduce to a simmer for 12-15 minutes. Remove from heat and let it sit covered for 5-10 minutes. Fluff with a fork.
  • Now, transfer the quinoa into a large serving bowl. Add in the roasted butternut squash, dried cranberries, candied pecans and pepitas, scallions, vegan feta and pomegranate seeds.
  • Mix the ingredients together very gently, serve, and enjoy!

Notes

How I candied my nuts and seeds:
  • First, I toasted the nuts and seeds stirring constantly for a few minutes, until they start to pop. Then add 1 tbsp of maple syrup, and a little pinch of sea salt and remove from heat. Let those cool, then break them apart.
  • This was my first-time trying pomegranate molasses and it is the perfect combination of sweet and sour! I can’t wait to experiment with this ingredient in more recipes. I found it in the international aisle at the grocery store labeled as pomegranate syrup or pomegranate concentrate. Make sure it’s a thick syrup like consistency.
  • If you don’t have pomegranate molasses, balsamic reduction can be used instead.
  • If you are prepping this plant-based salad ahead of time, wait until the last minute to mix all the ingredients together. The quinoa and squash can be cooked ahead of time and stored in the fridge.
  • This salad is great with vegan feta cheese, but it’s not mandatory. This salad really has so many flavours that you won’t feel like you’re missing out.
  • Although it makes a beautiful vegan holiday side dish, it also makes a delicious lunch and the leftovers are fantastic!
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