Autumn Romanesco Salad Recipe | Farm Fresh To You

Ingredients

• 1 head Romanesco, cut into small florets
• 1/2 cup dry quinoa
• 1 small butternut squash (or any other winter squash), cut into 1 inch cubes (about 3 cups)
• 2-3 beets, sliced into ½-inch slices or cut into 1-inch wedges
• 3 tablespoons olive oil
• 1/2 teaspoon sea salt, plus more for seasoning squash and beets
• 1/2 teaspoon pepper
• 1/4 cup almonds, coarsely chopped and toasted
• 1 pomegranate, seeds removed
• 1 pear, thinly sliced
• 2 scallions, chopped
• Vinaigrette:
• 1 lemon, zest and juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 teaspoon sea salt