Honeynut Squash & Pomegranate Quinoa Salad

Similar to a butternut squash, honeynut squash is packed with the true flavors of fall! Tossed with beets, quinoa, and pomegranate seeds, it’s the perfect base for a healthy salad that’s a delicious celebration of the turning of the seasons. Enjoy it for a healthy vegetarian lunch or dinner, or serve it alongside roasted meat for a wholesome, seasonal dinner.

  • Serves: 4-6 servings
  • Prep Time: 30 minutes
  • Cook Time: 1 hour


  • 1 (1lb) Honeynut Squash, peeled & cubed
  • 1 Red Beet
  • 1 1/4 c. Pomegranate Seeds
  • 2 c. White Quinoa, cooked & cooled
  • 1 lb. Swiss Chard, ribs removed & leaves roughly shredded
  • 1 1/2 c. Cherry Tomatoes, halved
  • 1 thumb-sized piece Ginger, grated
  • 1/4 c. Fresh Lemon Juice
  • 1 Garlic Clove, grated
  • 1/3 c. Olive Oil + extra for squash
  • 2 tsp. Dijon Mustard
  • Salt & Black Pepper, to taste
  • Fresh Goat Cheese, for serving


  1. Preheat oven to 425 degrees. Arrange cubed honeynut squash on a large sheet tray, then season liberally with salt, pepper, and olive oil, tossing to coat. Poke beet several times with a fork, then wrap in aluminum foil. Bake beet and squash for 1 hour or until both are tender. When finished, remove from oven and cool completely; peel beet when cool enough to handle.

  2. Whisk together ginger, lemon juice, garlic, 1/3 cup olive oil, and dijon mustard; season to taste with salt and pepper, then set aside. Toss together cooled squash, quinoa, chard, and 1 cup pomegranate seeds, then top with dressing. Toss until all ingredients are evenly coated.

  3. Slice beet, and arrange decoratively over top of salad, then sprinkle with remaining 1/2 cup pomegranate seeds. Top with dollops of fresh goat cheese just before serving.

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