Roasted Squash & Vegetable Quinoa Salad

Roasted Squash & Vegetable Quinoa Salad

This deliciously warm Roasted Squash & Vegetable Quinoa Salad recipe is perfect for chilly nights or as a side to any Holiday Dinner, as it is packed with protein & immune-boosting benefits — enjoy!


3 cups squash, chopped
4 tsp. olive oil
3 cups quinoa, cooked
½ cup red onion
1 cup brussel sprouts, sliced

½ cup lemon juice, fresh
1 tbsp. apple cider vinegar
2 tbsp. honey
¼ tsp. black pepper
½ cup walnuts, chopped
½ cup pomegranate seeds


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!


A little hot sauce goes a long way to spice up this warm salad! Serve with a side a Frank's Hot Sauce to spice things up without adding any allotments to your meal.

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