1. Preheat oven to 400ᵒF.
2. Add chopped squash to the baking pan and coat with 1 teaspoon of olive oil.
3. Bake the squash in the oven for approximately 25 to 30 minutes, or until it can be easily pierced with a fork.
4. While squash bakes, cook quinoa according to package directions.
5. While those items cook, sauté onions and brussel sprouts in 1 teaspoon of olive oil over medium-high heat for 5 to 10 minutes in a pan.
6. While all elements cook, combine lemon juice, apple cider vinegar, honey, oregano, black pepper, and 2 teaspoons of olive oil in a jar, shaking to combine.
7. Once quinoa is cooked, squash is baked, and onions and brussel sprouts are sautéed, add them all together in a large bowl.
8. Pour the lemon juice dressing over the warm salad, top with walnuts and pomegranates, then serve and enjoy!
