Roasted Acorn Squash and Brussels Sprout Salad

For the vinaigrette: Whisk the shallot, oil, vinegar, pomegranate molasses, garlic, and salt to blend in a small bowl.

For the salad: Bring the broth and the quinoa to a boil over medium-high heat; reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Reduce the heat to low, and cover and cook until the quinoa is tender and the liquid is absorbed, about 10 minutes. Remove the quinoa from the heat and set aside.

Position one rack in the lower third and one rack in the upper third of the oven and preheatto 450ºF. Brush 2 heavy large baking sheets with olive oil. Toss the Brussels sprouts with 2 tablespoons olive oil in a medium bowl. Arrange the Brussels sprouts, cut side down, on one prepared baking sheet. Toss the squash with the remaining 1 tablespoon olive oil, coriander, allspice, paprika, and salt in the same medium bowl. Arrange the squash in a single layer on the second prepared baking sheet. Roast the Brussels sprouts on the bottom the squash in a single layer on the second prepared baking sheet. Roast the Brussels sprouts on the bottom rack and the squash on the top rack of the oven until the Brussels sprouts are well browned on the bottom and tender when pierced with a sharp knife and the squash is tender, about 15 minutes.

Stir the Italian parsley, toasted pepitas, and 2 tablespoons of the vinaigrette into the quinoa. Divide the quinoa among 4 plates.

Return the Brussels sprouts to the same medium bowl and toss with 1 tablespoon vinaigrette. Spoon the Brussels sprouts over the quinoa, dividing evenly. Divide the squash wedges among the plates. Sprinkle the salads with the pomegranate seeds, drizzle with the remaining dressing, and serve.

Reprinted with permission from Salad for Dinner by Jeanne Kelley, Rizzoli International Publications, Inc.