Squash and pumpkin seed salad
7
- Prep Time15 min
- Total Time35 min
- Makes4 servings
Ingredients
1/2 180-g pkg blend of grain and quinoa, (1/2 cup)
400-g pkg prepared butternut squash, cut into 1-in. cubes (3 cups)
1 small red onion, coarsely chopped
2 tbsp olive oil, divided
3/4 tsp salt, divided
1/4 tsp pepper
3 tbsp lemon juice, divided
2 cups broccoli florets, chopped
1 cup canned pinto or romano beans, drained and rinsed
1/2 cup dried cherries
1/4 cup roasted pumpkin seeds
1/2 cup crumbled sodium-reduced feta
Instructions
COOK quinoa following package directions.
PREHEAT oven to 450F. Toss squash, onion, 1 tbsp of the oil, 1/2 tsp of the salt and pepper on a baking sheet. Roast, stirring halfway through, until fork-tender, 15 to 20 min. Drizzle with 1 tbsp of the lemon juice.
COMBINE quinoa, squash mixture, broccoli, beans, cherries, pumpkin seeds, remaining 2 tbsp lemon juice, remaining 1 tbsp oil and remaining 1/4 tsp salt in a large bowl. Top with feta before serving.
How to roast pumpkin seeds
Nutrition (per serving)
Calories 419, Protein 16g, Carbohydrates 56g, Fat 17g, Fibre 7g, Sodium 769mg.
Excellent source of vitamin A.
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