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

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