I often make this salad when I cater for Thanksgiving or Friendsgiving events and everyone loves it. So, I’m excited to share this tasty recipe with you!
Because butternut squash can take some time to cook, try to buy pre-cut butternut squash if you’re short on time.
(If you have a hard time peeling squash, poke it with a knife in a few places and microwave for 5 minutes. Let cool a few minutes and then is should be easier to peel as its softened)
Why you’ll love this recipe:
- Perfect combo of sweet squash and tart pomegranate
- Using juice to make dressing is genius!
- Even better the next day
- Healthy or non-healthy eaters both love it!
Butternut Squash Salad with Orange-Pomegranate Dressing, Quinoa, Feta, Walnuts
- ½ cup quinoa
- 1 cup organic chicken or vegetable broth
- 3-4 cups butternut squash, cut into 1/4” cubes
- 1 tsp. Sea salt, divided
- ¼ cup olive oil
- ¼ cup orange juice
- ¼ cup pomegranate juice (can use cranberry)
- 2 Tbsp. water
- Fresh ground black pepper
- 1 (5-oz.) bag arugula
- ½ cup feta, crumbled
- ¼ cup walnuts
- ½ cup pomegranate seeds (or dried cranberries)
- Preheat oven to 425 F (218 C).
- The best way to peel a butternut squash safely is to poke holes in it and microwave it for 5-6 minutes. Then, it softens and you can peel it with a vegetable peeler.
- Place butternut squash on baking tray and toss with 1-2 tsp. Vegetable oil and ¼ tsp. of salt.
- Toss and place in oven once its hot. Cook for 30 minutes at least, or until tender. (The smaller you cut them, the faster they will cook). Turn every 10-15 minutes to prevent squash from burning.
- Cook quinoa. In a medium sauce pan combine quinoa and broth. Bring to a boil, then reduce to a simmer for 15-17 minutes or until quinoa is tender.
- In a small bowl, mix the ¼ cup olive oil, ¼ orange juice, ¼ cup pomegranate juice, water, and ½ tsp. Salt and pepper. Use half the dressing to toss with the arugula. Use a little of the dressing to toss with the quinoa.
- To plate the salad, place some quinoa on the bottom of plate, then top with dressed arugula and finally the feta, walnuts, and pomegranate seeds.