Acorn Squash & Quinoa Salad with Pomegranate + Orange Vinaigrette

Anneke Lemmer Coetzee

LEMONS with THYME

Food Stylist, Photographer and Recipe Creator

Instagram: @lemonswiththyme

quinoa salad

INGREDIENTS

1 cup uncooked quinoa

1 tbsp lime juice

1 acorn squash cut into circles, (1 inch thick) remove seeds

2 tbsp olive oil

1 tsp garlic granules

½ tsp onion powder

½ tsp paprika

1/4 tsp cinnamon

Pink Himalayan salt + pepper

1 tsp chopped thyme

1½ cups arugula

2 red pears cored + cut in half and then thinly sliced

arils from 1 pomegranate

¼ cup pumpkin seeds

1 tbsp hemp seeds

¼ cup raw almonds

2 avocados sliced in half and then in thin slices

2 tbsp orange zest

Pomegranate Vinaigrette

¼ cup coconut vinegar

½ tsp dijon mustard

1 tbsp orange juice

1 tbsp pomegranate juice

2 tbsp finely chopped parsley

¾ cup olive oil

2 garlic cloves finely chopped

1 tbsp maple syrup

1 tsp orange zest

Pinch of turmeric

Salt & pepper

METHOD

Salad

• Cook 1 cup quinoa according to instructions on package and let cool a bit after cooking.

• Preheat the oven to 425°F