When we developed this recipe in kitchen hours, we wanted to feature pomegranate, winter squash, and collard greens. Added to quinoa with a tasty dressing, these winter favorites create a great salad to share with friends and family. Leftovers are yummy the next day hot or cold, making this a great recipe for lunch packing too!
small butternut squash, peeled and chopped into 1-inch cubes
small butternut squash
peeled and chopped into 1-inch cubes
collards, leaves removed from stems and sliced into ribbons
leaves removed from stems and sliced into ribbons
olive oil, divided
pomegranate, arils removed
Preheat oven to 400 degrees. Spread squash evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle 1 teaspoon of salt. Roast in the oven for 40 minutes, turning halfway through.
While squash is roasting, prepare the rest of the salad components.
In a small sauce pan, cook quinoa according to package instructions.
In a large saute pan, heat 2 tablespoons of olive oil. Add onion and garlic and saute until translucent. Add collard greens and 1 teaspoon of salt and saute until greens are wilted.
In a small bowl, whisk together orange juice, 2 tablespoons of olive oil, pepper, and 1/2 teaspoon of salt and set aside.
In a large serving bowl, combine roasted squash, cooked quinoa, sauteed collard greens, and pomegranate arils. Pour dressing over the mixture and stir.
total fat: 8g
saturated fat: 1g
total carbohydrate: 30g
added sugars: 0g
vitamin A: 990mcg
vitamin C: 36mg
vitamin D: 0mcg