Pomegranate Pistachio Quinoa Salad

The Holiday season provides an opportunity to share time with the ones you love and to create and share beautiful meals with friends and family. I won’t be with family this year, but I will be with a few girlfriends and a couple cutie dogs, celebrating my first ever Friendsgiving.

We have so many plans, so much food to cook including Grandma’s Sweet Potato Pie with marshmallows on top, a Butternut Squash Crisp, a Brussels Sprouts Gratin, a colorful Quinoa Salad (recipe below!), some Stuffing, a Green Bean Casserole, a Winter Squash PieCranberry Apple Sauce, and potentially even a Vegducken.

Thanksgiving is my favorite time of year to gather and develop recipes because of all the beautiful colors and flavors that are associated with the fall season. As excited as I am to cook, I’m equally as excited to devour my friends’ home-cookin as well.

Pomegranate Pistachio Quinoa Salad

Most people that I’ve celebrated Thanksgiving with are traditional meat-eaters and haven’t shown much interest in my plant-based dishes so every year in the prior years, I’ve created an extraordinary plant-based Thanksgiving meal on Black Friday for myself and whoever was willing to share it with me. This year, I’m going to share my plant-based meals with my friends ON THANKSGIVING. // another reason I am SO excited.

TruToots Quinoa

This beautiful Pomegranate Pistachio Quinoa Salad will be one of the dishes I craft and share at my Friendsgiving Celebration this year. The salad combines a healthful Sprouted Quinoa, colorful pistachios and pomegranate seeds, and a ginger-citrus vinaigrette that offers an unexpected flavor and scent.

I take pride in the dishes I serve, especially around the Holiday season, I will only use the finest of ingredients to create the biggest shared feast of the year.

Pomegranate Pistachio Quinoa Salad

The construction of this salad is quite simple, it can be done in just a few minutes. First, you start with the quinoa. I prefer to use truRoots Sprouted Quinoa because it is moist, fluffy, and sweet. Color is provided by the pomegranate seeds, orange slices, and roasted pistachios. The most labor-intensive part of crafting this salad is making the dressing, although once you’ve gathered all of the ingredients it’s simple to blend them all together (and can be done in advance!).

I love the idea of having truRoots products on my Thanksgiving table because their mission statement mirrors my Thanksgiving goals: “We are passionate about offering the best organic food while doing our part to better the world around us. In doing so, we help bring more families together for memorable meals and moments.” 

With jewel-toned colors, irresistible fragrances, delectable foods, amazing friends, belly laughs, shared stories, belly rubs (the dogs, not us silly!), classic movies, and coexistence, I look forward to the memorable meals and moments that will be made.

Pomegranate Pistachio Quinoa Salad
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a Pomegranate Pistachio Quinoa Salad w/a Citrus Ginger Vinaigrette
  • 2 cups truRoots Sprouted Quinoa, cooked
  • 1 pomegranate, seeded (use only the seeds)
  • 5-6 clementines, peeled, seeded, and chopped
  • ½ cup roasted pistachios
  • ¼ tsp. ginger, grated
  • 1 clove garlic
  • ¼ cup orange juice
  • 2 tbsp. honey or agave nectar
  • 2 tbsp of rice vinegar or a citrus vinegar
  • ¼ cup olive oil
  1. Make the vinaigrette first and toss all ingredients together just before serving.
  2. To make the vinaigrette blend the ginger, garlic, orange juice, vinegar, and honey together in a food processor or blender. After all the ingredients are fully blended, add the olive oil and blend again. Set aside while you construct the salad.
  3. Toss together the quinoa, pomegranate seeds, pistachios, and clementines. Drizzle with the citrus ginger vinaigrette just before serving // you may or may not use all of the vinaigrette depending on your taste: use discretion.
  4. This salad can be served at room temperature or chilled (I prefer room temperature).
Transparency: truRoots collaborated on this post with me, supplying the quinoa and moderate compensation. I would not have accepted the collaboration had I not believed in the company’s products and philosophy.




POMEGRANATE: my favorite fruit.
I take full advantage of the season (Oct-Feb) and eat as many pomegranate seeds as a girl possibly can.
I’ve come across a few outstanding recipes using pomegranate lately….
I share.

Brussels Sprout Pomegranate Citrus Salad
from two peas & their pod

Mango and Pomegranate Fancy Guacamole
from Nibbles & Feasts

Breakfast Quinoa
from Sunday Morning Banana Pancakes

Chickpea Chaat Salad with Banana and Pomegranate
from The Traveler’s Lunchbox

Grilled Almond Butter, Dark Chocolate, and Pomegranate Sandwich
from Minimalist Baker

Kabocha Squash stuffed with Curried Wild Rice, Kale, and Pomegranate Seeds
from Arielle likes to Cook

Cranberry, Pomegranate, and Green Tea Spritzer
from Free People BLDG 25




squash soup

Who DOESN’T love Butternut Squash Soup? Only those who have never tried it!
We had a small portion of butternut squash soup on New Years Eve and I’ve been craving more. 

This rich & creamy squash soup is sweet and savory all in one dish allowing it to be served as an entree dish or a sweet side treat. The tart Granny Smith apple offests the sweet Butternut squash in this recipe, balancing the sweet and savory flavors.


Roasted Acorn & Butternut Squash Soup
  • 1 Acorn Squash, sliced in half and seeds removed
  • 1 Butternut Squash, sliced in half and seeds removed
  • 1 Granny Smith Apple, cored and chopped
  • 2 carrots, chopped
  • 1 sweet onion, chopped
  • 4 cups vegetable broth
  • ½ - ¾ cup coconut milk (depending on desired consistency)
  • ginger (dried or fresh)
  • sage
  • cinnamon
  • nutmeg
  • cayenne pepper (optional)
  • 1 tbsp. olive oil
  • sea salt OR {citrus sea salt}
  • pepper
  • pomegranate seeds, for garnish
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
  2. Place squash skin-side-down on the baking sheet and lightly sprinkle with sea salt and pepper. Roast in the oven for 45 minutes or until the flesh is tender.
  3. Remove the squash from the oven and allow to cool.
  4. In a large, deep pot, heat olive oil over medium-high heat, add carrots, apple, and onions. Sauté until tender, about 6-8 minutes. Once tender, add the seasonings and vegetable stock.
  5. Scoop the flesh of the squash out of the skins and add to soup. Discard skins.
  6. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  7. Remove pot from heat and puree the mixture in a blender or a food processor.
  8. Once pureed, add coconut milk.
  9. Season to taste and garnish with fresh pomegranate seeds.

squash soup