Roasted Acorn Squash and Brussels Sprouts Salad

Roasted Acorn Squash and Brussels Sprouts Salad

Slightly modified from Salad for Dinner by Jeanne Kelley

Ingredients

  • 1/4 cup minced shallot
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons pomegranate molasses or maple syrup
  • 2 cloves garlic, pressed
  • 1/2 teaspoon kosher salt
  • 2 cups vegetable or chicken stock
  • 1 cup quinoa
  • 1 pound Brussels sprouts, cut in half
  • 3 tablespoons extra virgin olive oil, divided
  • 1 (1- to 1 1/4-pound) acorn squash, cut into 16 wedges
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 cup pepitas (pumpkin seeds), toasted
  • 1 cup pomegranate seeds
Read the whole recipe on Southern Boy Dishes