top of page
  • Writer's pictureelham hazfi

Roasted butternut squash quinoa salad with pomegranate


  • 1 small butternut squash peeled and cut in cubes.

  • 1 cup Quinoa

  • 2 Tbsp olive oil

  • 1/4 cup parsley chopped

  • 1/4 cup cilantro chopped

  • 1/2 cup pomegranate seeds

  • 1/4 cup green onion sliced

  • 1/2 cup dried unsweetened cranberries

  • 1/2 cup goat cheese

  • Salt and pepper

  • Pomegranate molasses or balsamic glaze.


  1. In a bowl add butternut squash cubes. Add 1 Tbsp olive oil, salt and pepper.

  2. Lay them in a baking tray and bake them at 400 F for 25-30 minutes or till they are fully cooked and get golden brown at edges.

  3. In a pot add 1 Tbsp olive oil and heat it. Add the quinoa and stir for 2 minutes.

  4. Add 1 1/2 cup water or broth and cook it until there is no water left.

  5. Let the quinoa cool down.

  6. In a large bowl add quinoa, butternut cubes, parsley, cilantro, green onions, pomegranate seeds, cranberries and goat cheese.

  7. Adjust the taste with salt and pepper, and drizzle some olive oil and pomegranate molasses or balsamic glaze.

6 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page