Ingredients:
- 1 small butternut squash, peeled and cubed
- 1 cup quinoa, cooked
- 2 cups fresh arugula
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Balsamic glaze (optional for drizzling)
Instructions:
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash in olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast the squash for 25-30 minutes, or until tender and slightly caramelized.
- Cook quinoa according to package instructions and allow it to cool slightly.
- In a large bowl, combine the cooked quinoa, arugula, roasted squash, pomegranate seeds, and feta cheese.
- Drizzle with balsamic glaze if desired, then toss everything together.
- Serve warm or at room temperature.
Pros:
- Nutrient-dense with vitamins, protein, and fiber.
- Vibrant colors and flavors make it visually appealing.
- Can be served warm or cold, offering flexibility.
Cons:
- Roasting squash adds prep and cook time.
- Some might find the mix of sweet and savory flavors unusual.