Maple Roasted Kabocha Squash & Quinoa Salad
Light, fluffy quinoa is combined with roasted kabocha squash, pomegranate seeds, fresh herbs, crunchy pistachio seeds and a sweet maple dressing. Gluten Free. Vegan.
Servings Prep Time
6servings 5minutes
Cook Time
40minutes
Servings Prep Time
6servings 5minutes
Cook Time
40minutes
Ingredients
For The Kabocha Squash
Instructions
For The Kabocha Squash
  1. Preheat oven to 425° F. Scatter the cubed squash on a large baking sheet and toss it with all of the ingredients until well-coated. Roast for 20 minutes, flip the pieces over with a spatula, and continue to roast for another 10-15 minutes, until the squash is soft and slightly browned with some caramelized spots.
For The Quinoa
  1. While the squash is cooking, add the quinoa and vegetable stock to a pot. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
  2. When squash is done, add to the pot with the quinoa and then add in pomerganate seeds, pistachios, herbs, salt & pepper. Gently toss. Enjoy right awar or divide into individual containers.
Recipe Notes

Nutrition for 1 out of 6 servings:

5g Protein | 46g Carbs | 8g Fat | 267 Calories