Roasted Butternut Squash and Quinoa Salad with Pomegranate

• Serves:
  4–6 servings
• Prep Time:
  15 minutes
• Cook Time:
  30 minutes
• Difficulty:
  Easy

Introduction

As the Christmas season approaches, many of us are looking for dishes that provide warmth, taste, and nutrition to our meals. A Roasted Butternut Squash and Quinoa Salad with Pomegranate accomplishes exactly that by mixing festive ingredients with a healthy touch. Whether you’re hosting a huge Christmas dinner or a small family gathering, this dish strikes the ideal balance between flavor and nutrition.

The inherent sweetness of butternut squash contrasts well with the tart explosion of pomegranate seeds, and quinoa serves as an excellent source of plant-based protein. Topped with crispy pecans, this dish is not only colorful and delectable but also highly nutritious. The salad’s blend of sweet, salty, and nutty flavors, paired with its festive presentation, makes it a go-to choice for health-conscious food enthusiasts during the holiday season.

This recipe is gluten-free, vegetarian, and loaded with seasonal flavor. Whether served as a main dish or a side, this salad will be a stunning and delicious addition to your holiday table.

Ingredients

For the Salad:

• 1 cup quinoa: A gluten-free superfood rich in protein, fiber, and vital minerals.
• 1 medium butternut squash: Peeled and cubed; the inherent sweetness makes it ideal for roasting.
• 2 tbsp olive oil: Used to roast the squash and add velvety richness to the salad.
• ½ tsp ground cinnamon: Provides a warm, fragrant flavor that works well with the squash.
• 1 cup pomegranate seeds: Adds color, antioxidants, and a sweet-tart contrast.
• ¼ cup chopped pecans: For a nutty crunch and a good source of healthy fats.
• 2 cups mixed greens: Use arugula, spinach, or kale to add a fresh, peppery base to the salad.
• Salt and pepper: To taste, for seasoning and balancing flavors.

For the Dressing:

• 2 tbsp lemon juice: Adds a vibrant, lemony acidity.
• 1 tbsp maple syrup: Adds a touch of sweetness to the dressing.
• 1 tbsp balsamic vinegar: Adds depth and a subtle tang.
• 2 tbsp olive oil: Helps blend the dressing and coat the salad ingredients.
• Salt and pepper: To taste, for seasoning.

Instructions

Step 1: Prepare the Quinoa

1. Rinse the quinoa under cold water through a fine mesh strainer to remove its natural coating, which can make it bitter.
2. In a medium saucepan, heat 2 cups of water to a boil.
3. Add the quinoa, reduce the heat to low, cover, and cook for 15–20 minutes, or until the water is fully absorbed.
4. Fluff the quinoa with a fork and set it aside to cool.

Step 2: Roast the Butternut Squash

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with 2 tablespoons of olive oil, cinnamon, salt, and pepper.
3. Spread the cubes evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
4. Allow the squash to cool briefly after roasting.

Step 3: Make the Dressing

1. In a small bowl, whisk together the lemon juice, maple syrup, balsamic vinegar, and olive oil.
2. Season with salt and pepper to taste, adjusting the flavor as necessary for balance.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, pomegranate seeds, and mixed greens.
2. Drizzle the salad with the prepared dressing and gently toss to combine.
3. Sprinkle with chopped pecans for added crunch.

Step 5: Serve

1. Serve the salad immediately or refrigerate for later. The salad can be enjoyed warm or cold, depending on your preference.

Tips for the Perfect Roasted Butternut Squash and Quinoa Salad

1. Choose Fresh Ingredients: Select a firm butternut squash with smooth skin, and make sure the pomegranate seeds are juicy and fresh.
2. Cook Quinoa Properly: Fluff the quinoa with a fork after cooking for a light texture, and let it cool before mixing with the other ingredients.
3. Balance the Flavors: Adjust the dressing ingredients to your taste, balancing the sweetness of maple syrup with the acidity of lemon and balsamic vinegar.
4. Don’t Overcrowd the Pan: When roasting butternut squash, spread the cubes in a single layer on the baking sheet for even roasting.

Variations to Try

1. Add Feta or Goat Cheese: If you’re not vegan, crumble some feta or goat cheese on top for an extra layer of creamy, salty flavor.
2. Include Chickpeas: For additional protein, toss in roasted chickpeas to make the salad more filling.
3. Switch Up the Nuts: Try walnuts or almonds instead of pecans for a different nutty twist.
4. Use Dried Cranberries: Swap pomegranate seeds for dried cranberries to enhance the holiday vibe with a tart-sweet flavor.

Pairing Suggestions

This salad pairs well with a variety of dishes, making it versatile for holiday meals. Here are some pairing ideas:

• Grilled or Roasted Chicken: The salad’s fresh and tangy flavors complement the savory richness of roasted or grilled chicken.
• Baked Salmon: The citrusy dressing and quinoa make a perfect match for the subtle flavor of salmon.
• Chardonnay or Sauvignon Blanc: A light, crisp wine will enhance the bright notes of the salad.
• Herb-Crusted Tofu: For a plant-based main course, serve this salad alongside herb-crusted tofu or tempeh.

Make Ahead Tips

1. Prep in Advance: You can cook the quinoa and roast the butternut squash a day ahead. Store them in separate airtight containers in the fridge.
2. Dressing: Prepare the dressing ahead of time and store it in a jar in the refrigerator for up to 3 days. Shake well before using.
3. Assemble Later: Don’t combine the salad until right before serving to keep the greens fresh and crisp.

Storage & Reheating

• Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
• Reheating: While the salad can be enjoyed cold, if you prefer it warm, gently reheat the butternut squash and quinoa separately before mixing them with the other ingredients.

Allergen Info & Substitutions

1. Gluten-Free: This salad is naturally gluten-free, making it suitable for those with gluten sensitivities.
2. Nut-Free Option: To make this salad nut-free, simply omit the pecans or replace them with sunflower seeds.
3. Dairy-Free: The salad is dairy-free, but if adding cheese, opt for dairy-free alternatives as needed.

Chef’s Notes

This salad is a wonderful combination of superfoods that offer both flavor and excellent health benefits. Quinoa provides a complete source of plant protein, while butternut squash delivers vitamin A, fiber, and antioxidants. The vibrant pomegranate seeds are rich in vitamin C, and the pecans offer healthy fats. This recipe is perfect for anyone seeking a wholesome, festive dish for the holiday season.

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 8g
• Fat: 14g
• Carbohydrates: 40g
• Fiber: 7g
• Sugar: 10g
• Vitamin A: 180% of the RDI
• Vitamin C: 30% of the RDI

FAQs

1. Can I make this salad ahead of time?

Yes! You can cook the quinoa and roast the squash in advance. Just wait to assemble the salad until right before serving to keep the greens fresh.

2. What can I substitute for quinoa?

You can use couscous, farro, or bulgur as a substitute for quinoa, though the nutritional profile will vary.

3. Can I add meat to this salad?

Certainly! Grilled chicken or turkey would be delicious additions for a heartier meal.

4. Is this salad suitable for vegans?

Yes, this salad is vegan-friendly. If you’re adding cheese, opt for a plant-based alternative to keep it vegan.

Inspiration to Try This Recipe

This Roasted Butternut Squash and Quinoa Salad with Pomegranate is not only a feast for the eyes but also a healthy and flavorful addition to any holiday meal. Its festive colors, rich textures, and superfood ingredients make it the perfect dish for those looking to enjoy something both nutritious and satisfying during the Christmas season. Whether you’re hosting or attending a potluck, this salad is sure to impress!