Roasted Acorn Squash and Brussels Sprout Salad

Ingredients

• 1 cup pomegranate seeds, from 1 pomegranate
• ½ cup pepitas, toasted
• ¼ cup chopped fresh Italian parsley
• ½ teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon ground allspice
• 1 teaspoon ground coriander
• + 11 more ingredients
• • 1 acorn squash, cut into 16 wedges
  • 3 tablespoon extra virgin olive oil, divided
  • 1 pound Brussels sprouts, cut in half
  • 1 cup quinoa
  • 2 cup vegetable broth
  • ½ teaspoon kosher salt
  • 2 garlic, pressed
  • 1 ½ tablespoon pomegranate molasses
  • 1 ½ tablespoon apple cider vinegar
  • 3 tablespoon extra virgin olive oil
  • ¼ cup minced shallot

For the vinaigrette: Whisk the shallot, oil, vinegar, pomegranate molasses, garlic, and salt to blend in a small bowl. For the salad: Bring the broth and the quinoa to a boil over medium-high heat; reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Reduce the heat t...

View full recipe at Spry Living