Happy New Year! Are you on a diet or eliminating anything naughty? ‘Tis the season to do it. My goal is to not be on a diet that I can’t keep, but instead incorporate more fruits and veggies into my diet. Seems easy, right?
Well, as you can probably guess it’s not as easy as it sounds. If I can incorporate more fruits and veggies into one meal a day I’ll be thrilled.
Here is a hearty salad that can be served as an entree or a side dish. It is super fulfilling, flavorful, full of textures, and loaded with healthy ingredients.
Butternut squash can sometimes be found pre-chopped in the produce aisle which makes this meal super easy to assemble.
Did you know butternut squash has enough vitamin A in just one serving to cover your entire day and can help you lose weight? As an option, you can substitute the butternut squash with sweet potatoes.
This salad is a show stopper studded with persimmon, apple, and pomegranate seeds.
Roasted Butternut Squash Quinoa Salad
- 1 small butternut squash, peeled and cut into 1/2 inch cubes
- 4 tablespoons olive oil, divided
- 1 cup quinoa
- 2 cups chicken stock or vegetable broth
- 1 persimmon, peeled and chopped
- 1 apple, chopped
- pomegranate seeds
- Italian parsley leaves, optional
- salt and pepper
- Preheat the oven to 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 to 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 to 4 minutes, stirring often. Stir in the chicken or vegetable broth and bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15 to 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 dish. Gently fold in butternut squash, persimmon, apple, pomegranate seeds, and parsley, if using. Drizzle the salad with olive oil. Season with salt and pepper to taste.
Photography: Jenna Sparks