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Roast Squash, Hemp & Quinoa Salad with Pomegranate
Gluten Free, Dairy Free, Sugar Free,Vegan

Serves 4


21b or 1 large Butternut Squash, diced into 1" cubes
3 Tbsp Grapeseed Oil
1 Tbsp Organic Indian Super Spice Blend
1 Tsp Organic Nigella Seeds
Salt and Pepper to taste
1 cup Organic Quinoa, cooked
1/2 cup Organic Hemp seeds
1 cup Pomegranate arils

How to Make:

1. Pre-heat the oven to 400F.
2. Combine the butternut squash, oil, spices and salt and pepper in a bowl and mix well so that the squash is well covered with the spices.
3. Transfer onto a baking sheet and roast in the oven for approximately 40 minutes until cooked through. Allow to cool.
4. Once cool, transfer the squash into a mixing bowl, add the quinoa and hemp seeds and toss well.
5. Garnish with the pomegranate arils.

How to Enjoy:

This salad can be enjoyed both warm or cold and could be a lunch on it own or a great accompanying side to a fish or chicken dish. You could also blend this into a dip before garnishing with the pomegranate.

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This recipe is proprietary and protected by Copyright 2013, Spice Sanctuary Inc.