Vegan Roasted Butternut Squash Quinoa Pomegranate Salad
This plant-based butternut squash and quinoa salad is a delicious and healthy option for any occasion. Loaded with sweet and savory flavors from roasted squash, candied nuts, dried cranberries, and pomegranate seeds, it's sure to impress your taste buds.
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 + ¼ cup Quinoa
- 2 cup “Chickenless” or vegetable broth
- ¼ cup Dried cranberries
- ¼ cup candied peptias or pumpkin seeds
- ¼ cup Candied pecans (I candied mine using maple syrup for a healthier choice)
- ½ cup Vegan feta (optional)
- The seeds of 1 fresh pomegranate (frozen will not work in this case)
- ¼ 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.
Tried this recipe?Let us know how it was!