Pomegranate Quinoa Salad
A vibrant and nutrient-packed salad featuring roasted butternut squash, hearty quinoa, massaged kale, and pomegranate seeds. This dish perfectly balances the sweetness of roasted squash and dried cranberries with the savory tang of feta cheese and a bright, orange-infused dressing. It is a highly versatile, vegetarian-friendly recipe that works beautifully as a satisfying main course or a festive side dish, and the flavors only improve over time, making it excellent for meal prepping.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Roasting and Steaming
- Cuisine: Mediterranean Fusion
- Diet: Vegetarian
Ingredients
1 small butternut squash, cubed into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup dry quinoa
2 cups no-salt-added vegetable broth
4 cups chopped kale leaves
3/4 cup pomegranate seeds
1/2 cup dried cranberries
1/4 cup pumpkin seeds
3/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons orange juice concentrate, thawed
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat oven to 375 degrees F.
Toss cubed butternut squash with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet.
Roast for 30 minutes, tossing halfway through, until tender and lightly browned.
While squash roasts, rinse quinoa and combine with vegetable broth in a pot; bring to a boil, then simmer covered for 15 minutes or until liquid is absorbed.
In a small bowl, whisk together the ingredients for the dressing: olive oil, cider vinegar, honey, orange juice concentrate, Dijon, salt, and pepper.
Place chopped kale in a large bowl and massage with a splash of the dressing until softened.
Combine cooked quinoa, roasted squash, pomegranate seeds, dried cranberries, pumpkin seeds, and feta with the kale.
Toss everything with the remaining dressing and serve immediately.
Notes
To massage the kale, simply rub the leaves between your fingers with a little dressing or olive oil until they turn dark green and tender. This salad can be stored in an airtight container in the refrigerator for up to 4 days, as the flavors intensify over time.
Find it online: https://cookingwithramsay.com/pomegranate-quinoa-salad/