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Cozy Fall Quinoa Salad Recipe with Roasted Squash and Pomegranate

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A warm, wholesome quinoa salad featuring roasted butternut squash, pomegranate seeds, and a maple-balsamic dressing. Perfect for cozy fall meals, this salad is quick, healthy, and full of comforting flavors.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 3 cups (about 450g) butternut squash, peeled and cubed
  • 1 cup (about 150g) pomegranate seeds, fresh or frozen
  • ½ cup (70g) pepitas (pumpkin seeds), toasted (optional)
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh parsley
  • 2 tablespoons maple syrup
  • 3 tablespoons balsamic vinegar
  • ¼ cup (60ml) olive oil, preferably extra virgin
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup (170g) quinoa under cool water to remove bitterness. Combine with 2 cups (475ml) water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. Preheat oven to 425°F (220°C). Toss 3 cups (450g) cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Let cool.
  3. While squash roasts, heat a dry skillet over medium heat. Add ½ cup (70g) pepitas and toast, stirring frequently, until golden and popping (3-5 minutes). Remove from heat and cool.
  4. In a small bowl or jar, whisk together ¼ cup (60ml) olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 minced garlic clove, salt, and pepper to taste until emulsified.
  5. In a large bowl, combine cooked quinoa, roasted squash, pomegranate seeds, diced red onion, toasted pepitas, and chopped parsley. Pour dressing over and toss gently to coat evenly.
  6. Taste and adjust seasoning with salt and pepper as needed. Optionally, add a squeeze of fresh lemon juice for brightness.
  7. Serve warm, at room temperature, or chilled as desired.

Notes

Rinse quinoa thoroughly to remove bitterness. Roast squash until edges caramelize for best flavor. Toast pepitas carefully to avoid burning. Dress salad just before serving to keep quinoa texture. Pomegranate seeds can be messy; tap fruit quarters with a wooden spoon to release seeds cleanly. Leftovers keep well refrigerated up to 3 days; keep pepitas separate to maintain crunch.

Nutrition

Keywords: quinoa salad, fall salad, roasted squash, pomegranate, healthy salad, vegan salad, gluten-free, easy salad recipe

Find it online: https://nadinetable.com/cozy-fall-quinoa-salad-recipe-with-roasted-squash-and-pomegranate-easy-and-healthy/