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Roasted Acorn Squash, Quinoa and Pomegranate Salad

Wendy Polisi
  • 35 minutes
  • Serves 6

INGREDIENTS

1

Acorn squash (peeled, seeded and cut into 1/2 inch slices)

4 cups

Greens, mixed

1/2 cup

Pomegranate seeds, fresh

1 tbsp

Dijon mustard

1

Dressing

2 tbsp

Lemon juice

1/2 cup

Maple syrup

1 cup

Quinoa, cooked

1/8 tsp

Cayenne pepper

1/2 tsp

Sea salt

2 tbsp

Apple cider vinegar

9/16 cup

Olive oil

1/4 cup

Almonds, toasted

1

Salad