Best Fall Quinoa Salad with Brussels Sprouts and Delicata Squash Recipe

Ingredients

• 1 large Delicata squash (or 2 small ones)
• 2 ½ cups Brussels sprouts, halved or quartered
• 1 small red onion, thinly sliced into half moons
• 7 tablespoons extra-virgin olive oil
• Sea salt and freshly ground pepper, to taste
• 1 cup quinoa (tricolor, white, or red)
• Juice and zest of 1 lemon
• ¼ cup chopped fresh mint leaves
• ¼ cup chopped fresh parsley leaves
• ½ cup crumbled Greek feta (the block kind)
• ¼ cup toasted pine nuts (optional)
• ½ cup pomegranate seeds