Fall Harvest Salad | Roasted Butternut Squash & Brussels Sprouts with Crunchy Quinoa & Pomegranate

 wellness logo (1)Roasted Butternut Squash & Brussels Sprouts with Crunchy Quinoa & Pomegranate

Roasted Butternut Squash & Brussels Sprouts w Quinoa & PomegranateINGREDIENTS

  • 1 10-ounce package Woodstock frozen diced butternut squash
  • 1 9-ounce package Brussels sprouts, stem end trimmed and cut in half
  • 2 Tbsp. olive oil
  • ¾ tsp salt, divided
  • ¼ tsp ground black pepper
  • ½ cup tri-color organic quinoa, rinsed and drained
  • ½ cup pomegranate seeds
  • ½ cup pumpkin seeds
  • 3 Tbsp. Alessi balsamic glaze

DIRECTIONS

  1. Preheat oven to 375°F. Toss butternut squash and Brussels sprouts together on a large baking sheet with olive oil, ½ tsp salt, and pepper. Roast for 20-25 minutes or until tender.
  2. Meanwhile, add quinoa to a small pot with ¼ tsp salt and ¾ cup cold water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and quinoa is still slightly crunchy, about 10 minutes.
  3. Place cooked quinoa and pumpkin seeds on a large baking sheet and bake for about 10 minutes, or until seeds are golden brown, stirring several times.
  4. Place butternut squash and Brussels sprouts in a large serving bowl. Add quinoa, pumpkin seeds, and pomegranate seeds and toss together. Drizzle with balsamic glaze and serve.

Makes 4 side dish servings

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