This colorful, nutritious salad can be enjoyed warm or cold, and makes yummy leftovers.
Makes 12 Servings
Makes 12 Servings
Ingredients
1 small butternut squash, peeled and chopped into 1-inch cubes
1 1⁄2 cups dry quinoa, rinsed
1 red onion, diced
3 cloves garlic, minced1 bunch collards, leaves removed from stems and sliced into ribbons
5 tablespoons olive oil, divided
2 1⁄2 teaspoons salt, divided
1⁄4 cup orange juice (or juice of one medium orange)
1⁄4 teaspoon black pepper
1 pomegranate, arils removed
1 1⁄2 cups dry quinoa, rinsed
1 red onion, diced
3 cloves garlic, minced1 bunch collards, leaves removed from stems and sliced into ribbons
5 tablespoons olive oil, divided
2 1⁄2 teaspoons salt, divided
1⁄4 cup orange juice (or juice of one medium orange)
1⁄4 teaspoon black pepper
1 pomegranate, arils removed
Directions
Preheat oven to 400oF. Spread squash evenly on a baking sheet. Drizzle with 1tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Roast in the oven for40 minutes, turning halfway through. While squash is roasting, in a small saucepan, cook quinoa according to package instructions. In a large sauté pan, heat 2 tablespoons of olive oil. Add onion and garlic and sauté until translucent. Add collard greens and 1 teaspoon of salt and sauté until greens are wilted. In a small bowl, make dressing by whisking 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.
