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Pomegranate Quinoa Salad

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A vibrant, healthy fall salad featuring roasted butternut squash, juicy pomegranate seeds, nutty quinoa, and a tangy lemon-honey vinaigrette. Perfect for potlucks, holiday feasts, or a hearty weekday lunch.

Ingredients

Scale
  • 1 medium butternut squash (about 1.5 lbs), peeled and cubed
  • 1 tablespoon olive oil (for roasting)
  • Salt and freshly ground black pepper, to taste
  • 1 cup uncooked quinoa
  • 2 cups water or low-sodium vegetable broth (for cooking quinoa)
  • 1 cup pomegranate seeds (arils, from 1 large pomegranate)
  • 1/2 cup chopped fresh parsley (flat-leaf preferred)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pumpkin seeds or pecans (optional)
  • 3 tablespoons extra virgin olive oil (for vinaigrette)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste (for vinaigrette)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, turning halfway, until soft and caramelized.
  2. Rinse quinoa in a fine mesh sieve under cold water. Add quinoa and 2 cups water or broth to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  3. Slice pomegranate in half. Hold each half over a bowl and tap the back with a wooden spoon to release seeds. Remove any white pith.
  4. In a small jar or bowl, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon honey or maple syrup, and 1 teaspoon Dijon mustard. Add salt and pepper to taste. Shake or whisk until smooth.
  5. In a large mixing bowl, combine cooked quinoa, roasted squash, pomegranate seeds, parsley, red onion, and feta or pumpkin seeds if using. Pour over vinaigrette and toss gently to coat.
  6. Taste and adjust salt, pepper, or lemon as needed.
  7. Transfer to a serving platter or bowls. Top with extra parsley, pomegranate seeds, and feta if desired.

Notes

Cool quinoa and squash before mixing to prevent sogginess. Add nuts and seeds just before serving for crunch. For vegan, skip feta and use maple syrup. Salad holds up well in the fridge for up to 4 days. You can swap squash for sweet potatoes or add extra greens like spinach or arugula.

Nutrition

Keywords: pomegranate quinoa salad, fall salad, healthy salad, butternut squash salad, gluten-free, vegetarian, easy salad, holiday salad, meal prep, potluck salad

Find it online: https://hungermind.com/pomegranate-quinoa-salad-recipe-easy-fresh-and-healthy-fall-meal/