Roasted Acorn Squash and Brussels Sprout Salad

Ingredients

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

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...

View full recipe at Relish

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