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Acorn Squash & Quinoa Salad with Pomegranate + Orange Vinaigrette

Anneke Lemmer Coetzee

LEMONS with THYME

Food Stylist, Photographer and Recipe Creator

Instagram: @lemonswiththyme

INGREDIENTS

1 cup uncooked quinoa

1 tbsp lime juice

1 acorn squash cut into circles, (1 inch thick) remove seeds

2 tbsp olive oil

1 tsp garlic granules

½ tsp onion powder

½ tsp paprika

1/4 tsp cinnamon

Pink Himalayan salt + pepper

1 tsp chopped thyme

1½ cups arugula

2 red pears cored + cut in half and then thinly sliced

arils from 1 pomegranate

¼ cup pumpkin seeds

1 tbsp hemp seeds

¼ cup raw almonds

2 avocados sliced in half and then in thin slices

2 tbsp orange zest

 

Pomegranate Vinaigrette

¼ cup coconut vinegar

½ tsp dijon mustard

1 tbsp orange juice

1 tbsp pomegranate juice

2 tbsp finely chopped parsley

¾ cup olive oil

2 garlic cloves finely chopped

1 tbsp maple syrup

1 tsp orange zest

Pinch of turmeric

Salt & pepper

 

METHOD

Salad

• Cook 1 cup quinoa according to instructions on package and let cool a bit after cooking.

• Preheat the oven to 425°F

• On a baking sheet lined with parchment paper, add acorn squash rings. Sprinkle with garlic granules, olive oil, salt & pepper, cinnamon and paprika. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.

• Add cooked quinoa to mixing bowl. Add salt and pepper to taste, 1 tablespoon lime juice, sprinkle with 1 teaspoon garlic granules, ½ teaspoon onion powder, 1 teaspoon fresh thyme and add 1 tablespoon olive oil. Mix together. • Gently toss in arugula and almonds with quinoa and scoop into salad bowl.

• Top the quinoa with the roasted Acorn squash, avocado slices, pear slices.

• Garnish with a handful of pomegranate arils, hemp seeds, black seeds, pumpkin seeds and orange zest.
Pomegranate Vinaigrette

• Place all vinaigrette ingredients in a mason jar with a lid and shake really well. Drizzle on salad.

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