Name: 34 Vegetarian Christmas Dishes Recipes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Vegetarian
Ingredients: 1 large butternut squash, peeled and diced; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup quinoa; 2 cups vegetable broth; 1 cup dried cranberries; ½ cup chopped pecans; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 2 tablespoons balsamic vinegar; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 cup crumbled feta cheese; ½ cup pomegranate arils; 1 tablespoon honey

Instructions

Preheat the oven to 400°F (200°C). In a large mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the squash out on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool slightly.
In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, Dijon mustard, balsamic vinegar, rosemary, and thyme to make the dressing.
In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, chopped pecans, feta cheese, and pomegranate arils. Pour the dressing over the salad and gently toss to combine.
Drizzle the honey over the salad before serving. Serve warm or at room temperature.

Ingredients

Instructions

Nutrition Facts

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