This salad was super simple to put together and so amazing! I have been getting back into my salad eating ways but I am trying a variety of new flavour combos. I love taking salads to work for lunch, especially salads that hold up well and don’t get soggy. I also like my salads to be heartier and more filling! This one is sure to please whether it is just a salad for lunch or an appetizer when you have company over! Pair with a nice foccacia and a pinot noir and you are golden!!
Makes 2 larger portions or 4 smaller portions
1 acorn squash
2 cups cherry tomatos
Half of a pomegranate
1.5 cups of quinoa
2 cups of spinach
Goat cheese crumbles
Start by roasting the sliced acorn squash and cherry tomatoes in the oven at about 375 degrees. Roast in coconut oil for 20 min or until the squash is soft, golden and slightly caramelized and crisp, and the tomatoes are rupturing.
Cook the quinoa as per package directions.
To put the salad together, lay a bed of spinach out on the plates. Layer with the squash and tomatoes, then add the spoonfuls of quinoa. Sprinkle with pomegranate seeds and crumbles of goat cheese. Drizzle with equal parts olive oil and balsamic.