Roasted Acorn Squash & Brussels Sprouts Salad with Quinoa, Pepitas, and Pomegranates

Directions

For the vinaigrette

1Whisk the shallot, oil, vinegar, pomegranate molasses, garlic, and salt to blend in a small bowl.

For the salad

1Bring the broth and the quinoa to a boil over medium-high heat; reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Reduce the heat to low, cover and cook until the quinoa is tender and the liquid is absorbed, about 10 minutes. Remove the quinoa from the heat and set aside.

2Position one rack in the lower third and one rack in the upper third of the oven and preheat to 450ºF. Brush 2 large, heavy baking sheets with olive oil. Toss Brussels sprouts with 2 tablespoons olive oil in a medium bowl. Arrange the Brussels sprouts cut-side down on one prepared baking sheet. Toss the squash with the remaining 1 tablespoon of olive oil, as well as the coriander, allspice, paprika and 1/2 teaspoon kosher salt in the same medium bowl. Arrange the squash in a single layer on the second prepared baking sheet. Roast the Brussels sprouts on the bottom rack and the squash on the top rack of the oven until the Brussels sprouts are well browned on the bottom and tender when pierced with a sharp knife and the squash is tender, about 15 minutes.

3Stir the toasted pepitas and 2 tablespoons of the vinaigrette into the quinoa. Divide the quinoa among four plates.

4Return the Brussels sprouts to the same medium bowl and toss with 1 tablespoon vinaigrette. Spoon the Brussels sprouts over the quinoa, dividing evenly. Divide the squash wedges among the plates. Sprinkle the salads with the pomegranate seeds and drizzle with the remaining dressing. Serve.