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Maple Roasted Squash & Quinoa Salad
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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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Mediterranean
Keyword: Meal Prep
Servings: 6 servings
Calories: 267kcal
Author: Meal Prep on Fleek

Ingredients

For The Kabocha Squash

  • 1 medium kabocha peeled and cut into cubes (about 2lbs)
  • 1/2 tbsp olive oil
  • 3 tbsp maple syrup
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Pepper
  • 1 cuop quinoa
  • 2 cups vegetable broth
  • 1/2 cup pomegranate seeds
  • 1/2 cup pistachios
  • 1/3 cup italian parsley chopped
  • 1/3 cup Scallions chopped
  • salt & pepper to taste
  • 1 batch maple roasted kabocha squash

Instructions

For The Kabocha Squash

  • 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

  • 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.
  • 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.

Notes

Nutrition for 1 out of 6 servings:
5g Protein | 46g Carbs | 8g Fat | 267 Calories

Nutrition

Serving: 1meal | Calories: 267kcal | Carbohydrates: 49g | Protein: 5g | Fat: 8g