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. 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.
2. Meanwhile, in a blender, combine parsley, basil, garlic, olive oil, and salt. Pulse to combine.
3. Add pesto to cooked quinoa. Add squash, feta, and pomegranate seeds, and serve.
4. 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!
Cooked quinoa will last in the refrigerator for up to two weeks, so it’s a good idea to prepare a batch and keep it on hand so you can quickly toss together a healthy salad like this one for lunch.
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.