SQUASH, QUINOA & POMEGRANATE SALAD
MAKES 3 ENTRÉES OR 6 SIDE SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1¼ HOURS 1 acorn squash (unpeeled), seeded and cut in 6 wedges 1 tbsp olive oil ¼ tsp salt ½ cup quinoa, rinsed 1 cup sodium-reduced vegetable broth ⅔ cup Creamy Tahini & Turmeric Dressing (see recipe, opposite) 1 cup pecan halves 1½ cups packed arugula ½ cup pomegranate seeds Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Arrange squash on prepared pan; drizzle with oil and sprinkle with salt, tossing to coat. Roast for 20 minutes; turn over. Continue to roast until fork-tender, about 10 minutes.
Meanwhile, in saucepan, bring quinoa and broth to boil over high heat. Reduce heat to medium-low; cover and simmer until quinoa is tender and no liquid remains, about 15 minutes. Remove from heat; drizzle with cup of the Creamy Tahini Turmeric Dressing. Flu with fork; let cool completely. Set aside.
In dry skillet, toast pecans over mediumhigh heat, stirring often, until fragrant, 3 to 8 minutes. Transfer to small bowl; set aside.
Divide squash among plates; spoon quinoa over top and top with arugula. Drizzle with remaining Creamy Tahini Turmeric Dressing; sprinkle with pecans and pomegranate seeds.
PER SIDE SERVING about 405 cal, 9 g pro, 30 g total fat (3 g sat. fat), 35 g carb (6 g dietary fibre, 10 g sugar), 0 mg chol, 260 mg sodium, 758 mg potassium. % RDI: 10% calcium, 21% iron, 7% vit A, 30% vit C, 28% folate.