Roasted Squash And Quinoa Salad
43
- Prep Time25 min
- Total Time45 min
- Makes4 servings
Recipe by Diala Canelo, Produced by Stephanie Han Kim, Produced by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.
This is one of my favourite salads to eat, and it’s absolutely perfect on its own as a meal. Nutrition-wise, quinoa covers your protein, and many of the ingredients are seasonless, so you can enjoy it year-round. —Diala Canelo
Ingredients
2 cups butternut squash, peeled and cut into 1-in. cubes (about 1 squash)
2 tbsp extra-virgin olive oil
3/4 cup walnut halves
2 tbsp pepitas
2 tbsp maple syrup or honey
1/2 tsp flaked sea salt
2 cups cooked quinoa
1/2 cup mint leaves
1 pomegranate, seeds extracted
80 g goat cheese, crumbled (about 1/2 cup)
Dressing
3 tbsp extra-virgin olive oil
1 lemon, juiced
1 tbsp sumac
1/2 tsp sea salt
black pepper, to taste
Instructions
Position rack in centre of oven, then preheat to 350F. Line a baking sheet with parchment.
Arrange squash on prepared sheet and drizzle with 2 tbsp oil. Roast until tender and golden, 30 to 40 min.
Meanwhile, heat a small saucepan over medium-high. Add walnuts and pepitas. Stir until light golden, about 4 min. Add maple syrup and flaked sea salt. Stir and let syrup bubble, 2 min. Remove from heat. Spread nuts and seeds onto a parchment sheet. Set aside to cool and harden, about 3 min.
Scoop cooked quinoa into a large bowl. Arrange roasted squash overtop, then sprinkle with mint leaves, pomegranate seeds, goat cheese and walnut-pepita mixture.
Dressing: Whisk 3 tbsp oil with lemon juice, sumac and sea salt in a small bowl. Season with pepper. Drizzle over salad. Sprinkle with more sumac, if desired.
How to cook quinoa
Cook 1 cup in 1-3/4 cup boiling water for 15 min. Let stand for 10 min, then fluff with a fork. Makes 2 cups.
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