Heat oven to 400°F. On a baking sheet toss together the butternut squash, 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of black pepper. Roast for 20 minutes until squash is soft. Add kale to the pan, toss together with a spatula, and roast 5 to 7 minutes more until the kale is soft.
Toss the kale, squash, red onion, and POM Pomegranate Arils with the warm cooked quinoa.
In a bowl whisk together the lemon juice, coriander, honey, 1½ teaspoons salt, a pinch of black pepper, and 3 tablespoons olive oil. Drizzle over quinoa and toss together. Serve warm.
1 cup POM Pomegranate Arils
2 cups diced butternut squash
4 tablespoons olive oil
2 teaspoons kosher salt
3 cups chopped kale, thick stems removed
½ red onion, finely diced
1 box cooked quinoa (1½ cups dry, cooked as directed)