Squash and pumpkin seed salad

Prep 15 min
Total 35 min
Serves 4

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1/2 180-g pkg
blend of grain and quinoa, (1/2 cup)
400-g pkg
prepared butternut squash, cut into 1-in. cubes (3 cups)
small red onion, coarsely chopped
2 tbsp
olive oil, divided
3/4 tsp
salt, divided
1/4 tsp
3 tbsp
lemon juice, divided
2 cups
broccoli florets, chopped
1 cup
canned pinto or romano beans, drained and rinsed
1/2 cup
dried cherries
1/4 cup
roasted pumpkin seeds
1/2 cup
crumbled sodium-reduced feta


  • COOK quinoa following package directions.
  • PREHEAT oven to 450F. Toss squash, onion, 1 tbsp of the oil, 1/2 tsp of the salt and pepper on a baking sheet. Roast, stirring halfway through, until fork-tender, 15 to 20 min. Drizzle with 1 tbsp of the lemon juice.
  • COMBINE quinoa, squash mixture, broccoli, beans, cherries, pumpkin seeds, remaining 2 tbsp lemon juice, remaining 1 tbsp oil and remaining 1/4 tsp salt in a large bowl. Top with feta before serving.



Calories 419, Protein 16 g, Carbohydrates 56 g, Fat 17 g, Fibre 7 g, Sodium 769 mg. Excellent source of vitamin A

How to roast pumpkin seeds

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