1 cup mix quinoa

16 oz butternut squash, peeled and cut into 1 inch pieces (I buy the precut ones)

2 tablespoons olive oil

2 tablespoons maple syrup

1/8 teaspoon nutmeg

1/4 cup minced parsley

1/2 cup pomegranate seed

 

Dressing

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

1/2 teaspoon himalayan sea salt

 

1-Cook quinoa according to the packaging instructions. Let it cool.

2-Preheat oven to 425˚F. On a baking sheet, toss together the butternut squash, olive oil and maple syrup. Season with nutmeg and sea salt. Roast until caramelized for about 30 minutes, turning once during baking.

3-Toss quinoa, roasted butternut squash, minced parsley and pomegranate seeds gently with lemon juice, olive oil and sea salt.

4-Enjoy!

 

Mix Quinoa and Roasted Butternut Squash Salad

 

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