Autumn Romanesco Salad Recipe

Name: Autumn Romanesco Salad Recipe
Total time: 60 min
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

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We love this colorful and hearty fall salad. There is a mild nutty flavor from the Romanesco and a bit of sweetness from the winter squash, which is balanced perfectly with the tart vinaigrette.

Keywords

romanesco
butternut squash
quinoa
beets
almonds
pomegranate
pear
scallion

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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