Squash, Quinoa & Pomegranate Salad Squash, Quinoa & Pomegranate Salad

Squash, Quinoa & Pomegranate Salad | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Maya Visnyei

For a quick protein boost, stir in half a cup of cooked shelled edamame per serving.

  • Prep time 30 minutes
  • Total time 1 hour & 15 minutes
  • Credits : Canadian Living Magazine



Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Arrange squash on prepared pan; drizzle with oil and sprinkle with salt, tossing to coat. Roast for 20 minutes; turn over. Continue to roast until fork-tender, about 10 minutes. 

Meanwhile, in saucepan, bring quinoa and broth to boil over high heat. Reduce heat to medium-low; cover and simmer until quinoa is tender and no liquid remains, about 15 minutes. Remove from heat; drizzle with 1/3 cup of the Creamy Tahini & Turmeric Dressing. Fluff with fork; let cool completely. Set aside. 

In dry skillet, toast pecans over medium-high heat, stirring often, until fragrant, 3 to 8 minutes. Transfer to small bowl; set aside.

Divide squash among plates; spoon quinoa over top and top with arugula. Drizzle with remaining Creamy Tahini & Turmeric Dressing; sprinkle with pecans and pomegranate seeds. 

Makes 3 entrées or 6 side servings.

Nutritional facts Per side serving: about

  • Fibre 6 g
  • Sodium 260 mg
  • Sugars 10 g
  • Protein 9 g
  • Calories 405
  • Total fat 30 g
  • Potassium 758 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 35 g


  • Iron 21
  • Folate 28
  • Calcium 10
  • Vitamin A 7
  • Vitamin C 30
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Lunch & Dinner

Squash, Quinoa & Pomegranate Salad