Squash and pomegranate salad

Method

• step 1

  Slice the squash in half and remove the seeds. Then dice the two halves, place onto a baking tray and drizzle with olive oil, salt and pepper. Bake in a 200°C oven for 15 minutes, until the cubes are soft enough to be pierced with a fork.

• step 2

  While the squash bakes make the quinoa using 2 cups of boiling water, this should take 15 minutes. After 5 minutes add the broccoli florets and the green beans to the quinoa and allow them to cook together.

• step 3

  Once the quinoa is no longer crunchy and the squash is perfecty roasted combine them all in a pan, adding the cherry tomatoes and pomegranates at the end.

• step 4

  For more ideas check out my blog: www.deliciouslyella.com