10 min PREP and 25 min COOKING time. SERVES: 6
- 1 small butternut squash, about 3 cups, cut into 1/2 inch cubes
- 4 tablespoons olive oil
- 1 cup quinoa
- 2 cups chicken stock, or vegetable stock
- 1/2 cup dried cranberries
- 1/3 cup chopped italian parsley
- 1/3 cup thinly sliced scallions
- 1/2 cup roasted salted pumpkin seeds
- 1/2 cup fresh pomegranate seeds
- salt and pepper
- pomegranate molasses
- Preheat the oven to 190°C or 375°F. Line a baking sheet with parchment paper.
- Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, stirring occasionally.
- Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Stir in the chicken or vegetable stock and a generous pinch of salt. 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.
- Transfer the quinoa to a large serving bowl. Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds and pomegranate seeds. Season with salt and pepper to taste. Drizzle the mixture with the pomegranate molasses.
- If you can’t find pomegranate molasses at your local grocery store, you can substitute balsamic glaze.
- If you’re not planning on serving the salad immediately, refrain from adding the molasses and transfer the mixture to an airtight container. The salad will stay fresh in the refrigerator for 2 days.