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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!
calabaza, peeled and chopped into 1-inch cubes
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.