Squash and pumpkin seed salad
Prep 15 min
Total 35 min
Serves 4
Updated Apr 7, 2017
Chatelaine
Ingredients
1/2 180-g pkg
400-g pkg
1
2 tbsp
3/4 tsp
salt, divided
1/4 tsp
3 tbsp
lemon juice, divided
2 cups
broccoli florets, chopped
1 cup
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.
Nutrition
Calories 419, Protein 16 g, Carbohydrates 56 g, Fat 17 g, Fibre 7 g, Sodium 769 mg. Excellent source of vitamin AHow to roast pumpkin seeds
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