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This salad came about when it was time to prepare lunch and was in the mood for something healthy and filling. I had all these ingredients in my fridge and the combination made so much sense! If you aren’t a fan of butternut squash, try it with kabocha, delicata, or acorn. The same cooking instructions can be used.
1 and 1/5 cup raw butternut squash, cubed
1 tablespoon Gefen Maple Syrup
salt
pepper
Glicks Olive Oil Cooking Spray, for coating
3 cups cooked quinoa
1/4 cup crumbled Ta’amti Feta
1/4 cup pomegranate seeds
1 cup fresh parsley
1 cup fresh basil leaves
3 cloves Mr. Dipz Peeled Garlic or other fresh garlic
1/4 cup Gefen Olive Oil
1/2 teaspoon salt
Preheat oven to 400°F. Toss butternut squash with maple syrup and spread in one layer on lined baking sheet. Sprinkle with salt and pepper. Spray with olive oil. Bake for 25 minutes or until fork tender.
Meanwhile, in a blender, combine parsley, basil, garlic, olive oil, and salt. Pulse to combine.
Add pesto to cooked quinoa. Add squash, feta, and pomegranate seeds, and serve.
In the meantime, add all the EZ Pesto ingredients to blender and pulse. Mix the pesto into the quinoa. Add feta, pomegranate seeds and feta. Toss and serve!
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Great inspiration I changed many aspects of this recipe based on what I had on hand and my taste preferences, but used it as inspiration and it came together nicely.