Roasted Acorn Squash and Brussels Sprout Salad

  • Yield: servings


1/4cup minced shallot
3tablespoons extra virgin olive oil
1 1/2tablespoons apple cider vinegar
1 1/2tablespoons pomegranate molasses
2cloves garlic, pressed
1/2teaspoon kosher salt
2cups vegetable broth
1cup quinoa
1pound Brussels sprouts, cut in half
3tablespoons extra virgin olive oil, divided
1 acorn squash, cut into 16 wedges
1teaspoon ground coriander
1/2teaspoon ground allspice
1/2teaspoon paprika
1/2teaspoon kosher salt
1/4cup chopped fresh Italian parsley
1/2cup pepitas, toasted
1cup pomegranate seeds, from 1 pomegranate


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.