Roasted Acorn Squash Salad
This roasted acorn squash salad is your new favorite easy Fall recipes. It has a wonderful blend of roasted veggies, fluffy quinoa, crumbly queso fresco and roasted pumpkin seeds, all tossed in a delicious honey-lemon dressing and sprinkled with pomegranate. It's the perfect harvest salad that you can enjoy warm or cold as a simple weeknight dinner or as a festive holiday side dish.
Servings: 6
Ingredients
- 1 whole acorn squash
- 1/2 red onion
- 1 whole pomegranate
- 1 cup of dry quinoa or 2 cups of cooked quinoa
- 2 Tbsp lemon juice
- 1 tsp fresh lemon thyme leaves
- 2 Tbsp olive oil
- 1 Tbsp honey
- Salt and pepper to taste
- 1 cup of queso fresco crumbled
- 1/2 cup toasted pumpkin seeds
Instructions
- Preheat oven to 375F
- Wrap the onion in foil.
- Wash, then cut the squash in half. Clean it up by removing the seeds, then slice.
- Drizzle them with olive oil, season with salt and pepper and spread them on a baking sheet.
- Put the squash and the onion wrapped in foin in the oven to bake. Bake the squash for about 25 mins, then flip each slice over and bake on the other side for 15-20 minutes. When the squash is cooked, also remove the onion.
- While the veggies are roasting, cook the quinoa according to the instructions on the package.
- Meanwhile, deseed the pomegranate, and set aside.
- Then, make the dressing: Add the lemon juice, olive oil, honey, thyme and salt and pepper to a medium bowl. Whisk everything and set aside.
- When the veggies are roasted, slice the onions, and cut the squash in cubes.
- Then, add the cooked (and cooled) quinoa to a large bowl. To that, add the roasted veggies, the pomegranate seeds, some more thyme, and half of the cheese.
- Season with the honey dressing and give it a little toss.
- Serve and top with more cheese and the toasted pumpkin seeds.