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Squash Quinoa Salad with Brussels Sprouts, vegan & gluten-free

Squash Quinoa Salad with Brussels Sprouts and POM Vinaigrette

Servings 4

Ingredients

  • 1 small carnival or acorn squash 1/2 inch wide slices
  • 1 cup Brussels sprouts thinly sliced
  • 5 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 cup POM Wonderful 100% Pomegranate Juice
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon pepper
  • 1/4 teaspoon rosemary
  • 2 cups cooked quinoa
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine the squash, 2 tablespoons of vegetable oil and 1/4 teaspoon of salt. Mix until well combined. Lay on a sheet pan and bake for 30 minutes or until golden brown.
  3. In a separate large bowl, combine the Brussels sprouts, 1 tablespoon of vegetable oil, and 1/4 teaspoon of salt. Lay on a sheet pan and bake for 15 minutes or until golden brown.
  4. Meanwhile, make the dressing by whisking together the POM Wonderful, rice vinegar, honey, pepper and rosemary.
  5. Combine the cooked quinoa, cooked squash, roasted Brussels sprouts and POM dressing. Mix together well. Season with salt and pepper.