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–+ servings

Tabbouleh Salad with Delicata Squash

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Parchment Paper
  • Baking Tray

Ingredients  

Salad

  • 1 delicata squash
  • 2 tbsp olive oil
  • 1 1/2 cups cooked quinoa
  • 1 cup parsley, minced
  • 1 tomato, diced
  • 1 cup cucumber, chopped finely
  • salt to taste
  • pepper to taste

Dressing

  • 4 tbsp lemon juice
  • 1/3 cup olive oil
  • salt to taste
  • 1 1/2 tbsp pomegranate syrup

Instructions 

  • Preheat the oven to 375 degrees and line a baking tray with parchment paper. Cut the delicata squash lengthwise, scoop out seeds, then cut 1 inch slices. Place the squash on the baking tray, add olive oil, and salt and pepper and mix with a spatula or hands.
  • Place squash in the oven and cook for 25-30 minutes, flipping over half way. Both sides should be a light brown color.
  • While squash cooks, prepare the salad. Chop the parsley, mint, cucumber, and tomato and place in a large bowl.
  • Cook quinoa according to package instructions or use frozen quinoa for faster meal prep. Then add quinoa to the large bowl.
  • Make dressing by placing all ingredients in a small mixing bowl. Add dressing on top of salad and let sit for 10-15 minutes in the refrigerator.
  • Add cooked delicata squash and any additional protein to the salad + ENJOY!
Did you make this recipe?Tag @girlswhoeat!