This versatile salad is perfect as a plant-based meal on its own and can also be paired with a protein of your choice for a more substantial meal. Loaded with fresh and vibrant vegetables, the roasted pumpkin and pomegranate seeds add a lovely sweetness to this dish.
Prep time 10 minutes
Cook time 20 minutes
Serves 1-2
• 1 cup squash, cubed
• 1 tbs Pure Bea Olive Oil
• ½ tsp salt
• ½ tsp pepper
• ¼ cup quinoa
• ½ cup vegetable stock
• 2 cups shredded kale leaves
• 2 scallions, sliced
• 1 pomegranate, seeds only
• 4 tbs pine nuts, toasted
Dressing
• 1 tbs Pure Bea Olive Oil
• 1 tbs white wine vinegar
• 1 tsp wholegrain mustard
• Salt and pepper, to taste
• Pre-heat the oven to 350F.
• Place the cubed squash pieces in a large bowl, then drizzle with the Pure Bea Olive Oil and season with the salt and pepper. Place on a baking sheet lined with parchment paper. Bake for 20 minutes, or until cooked through. Remove from the oven and cool.
• Meanwhile, cook the quinoa. Place the quinoa and vegetable stock in a small saucepan. Bring to a boil then reduce the heat to low, cover, and cook until all the water has absorbed, about 8-10 minutes. Remove from the heat and cool.
• In a large bowl, place the squash, quinoa, kale, scallions, pomegranate seeds and pine nuts.
• Combine the dressing ingredients in a small bowl and whisk until combined. Drizzle over the salad and mix well. Divide the mixture between two bowls and serve immediately.
