SQUASH, QUINOA & POME­GRAN­ATE SALAD

Canadian Living - - COOK & EAT | WINTER SALADS -

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.

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