Butternut Squash-Quinoa Salad
Balsamic Pears
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 Tbsp olive oil
- ½ tsp salt, divided
- ¾ cup quinoa
- 1½ cups water
- 1 (5-oz) pkg baby kale
- ¼ cup vegan olive oil vinaigrette
- 1 Tbsp chopped fresh rosemary
- ¼ cup crumbled vegan feta cheese
- ¼ cup pomegranate seeds (arils)
Instructions
- Preheat oven to 450°F. Toss squash with oil and ¼ tsp salt on a rimmed baking sheet. Bake 25 minutes or until tender, stirring after 15 minutes.
- Meanwhile, bring quinoa, water, and ¼ tsp salt to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes or until tender. Add kale, and toss until slightly wilted.
- Toss together quinoa mixture, squash, dressing, and rosemary in a large bowl; sprinkle with cheese and pomegranate seeds.
Side Dish Ingredients
- 3 pears, cored and halved
- Juice of ½ lemon
- 1 Tbsp vegan balsamic vinegar
Side Dish Instructions
- Arrange pears on a platter. Drizzle with lemon juice and vinegar.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
