Squash and pumpkin seed salad

3

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Squash and pumpkin seed salad


Ingredients

  • 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)
  • 1 small red onion , coarsely chopped
  • 2 tbsp olive oil , divided
  • 3/4 tsp salt , divided
  • 1/4 tsp pepper
  • 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

Instructions

  • 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.

 

How to roast pumpkin seeds

Nutrition (per serving)

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