Pomegranate Squash Quinoa Salad Recipe

There are some recipes that just sing to you, and this Pomegranate Squash Quinoa Salad is one of them. The first time I made it, I was looking for something vibrant and healthy to break the monotony of winter meals. My family can be a tough crowd, especially when “salad” is announced for dinner. But the moment this platter hit the table – a kaleidoscope of deep orange squash, ruby-red pomegranate jewels, verdant greens, and fluffy quinoa – even the skeptics were intrigued. The aroma alone, a warm blend of roasted squash, zesty citrus, and a hint of maple, was enough to draw everyone in. The verdict? An absolute triumph! The kids, who usually pick around anything green, were actually going back for seconds, charmed by the sweet pomegranate bursts and the satisfying chew of the quinoa. It’s since become a staple in our home, perfect for a light yet filling lunch, an impressive side dish for gatherings, or even a satisfying vegetarian main course. It’s not just a salad; it’s an experience – a delightful dance of sweet, savory, tangy, and nutty flavors with an array of textures that keep every bite interesting.

The Allure of Pomegranate Squash Quinoa Salad: A Symphony of Flavors and Textures

This Pomegranate Squash Quinoa Salad isn’t just a feast for the eyes; it’s a nutritional powerhouse and a testament to how simple, wholesome ingredients can come together to create something truly spectacular. At its heart, this salad celebrates the best of seasonal produce, particularly during the autumn and winter months when squash and pomegranates are at their peak. The sweetness of roasted squash, often a butternut or acorn variety, provides a creamy, comforting base. This is beautifully contrasted by the tart, juicy pop of pomegranate arils, which not only add a burst of flavor but also a stunning visual appeal.

The foundation of the salad, quinoa, brings a delightful nuttiness and a satisfying, slightly chewy texture. As a complete protein, quinoa elevates this dish from a simple side to a substantial meal, making it an excellent choice for vegetarians, vegans (with a couple of minor tweaks), and anyone looking for a healthy, gluten-free option. Fresh, crisp greens – perhaps peppery arugula or tender spinach – add a refreshing counterpoint to the richer elements, while a carefully crafted dressing ties everything together. Often, this dressing will feature a balance of acidity (like apple cider vinegar or lemon juice), a touch of sweetness (maple syrup or honey), and good quality olive oil, enhancing the natural flavors of the ingredients without overpowering them. Toasted nuts or seeds, like pecans, walnuts, or pepitas, can be added for an extra layer of crunch and nutty depth. This salad is a journey of discovery with each forkful, offering a complex yet harmonious blend of tastes and textures that is both invigorating and deeply satisfying.

Why This Pomegranate Squash Quinoa Salad Will Become Your New Favorite

Beyond its undeniable deliciousness and visual appeal, there are several compelling reasons why this Pomegranate Squash Quinoa Salad is poised to become a go-to recipe in your culinary repertoire:

1. Nutritional Powerhouse: Packed with vitamins (A, C, K), minerals (potassium, magnesium), fiber, antioxidants, and complete protein from quinoa, this salad is a fantastic way to nourish your body. The squash provides beta-carotene, pomegranates are rich in antioxidants, and quinoa offers sustained energy.
2. Incredibly Versatile: This salad is a true chameleon. Serve it warm, at room temperature, or even chilled (though room temp or warm is often best to appreciate the squash). It works beautifully as a light lunch, a hearty vegetarian main, or an impressive side dish for holiday feasts, potlucks, or weeknight dinners alongside grilled chicken, fish, or tofu.
3. Meal-Prep Friendly: Many components of this salad can be prepared in advance. Roast the squash, cook the quinoa, and whisk together the dressing a day or two ahead. Store them separately in the refrigerator and assemble just before serving. This makes it a fantastic option for busy weekdays or for entertaining without last-minute stress.
4. Adaptable to Dietary Needs & Preferences: Naturally gluten-free, this salad can easily be made vegan by ensuring your sweetener in the dressing is maple syrup (not honey) and omitting any cheese. Don’t like a particular nut? Swap it out. Prefer a different green? Go for it! The recipe is a fantastic template for your own creative touches.
5. A Symphony of Flavors and Textures: This is where the salad truly shines. You get the soft, sweet tenderness of roasted squash, the fluffy chew of quinoa, the crisp freshness of greens, the juicy burst of pomegranate, the satisfying crunch of nuts, and the bright tang of the dressing. It’s a multi-sensory experience that never gets boring.
6. Visually Stunning: Let’s be honest, we eat with our eyes first! The vibrant colors – deep orange, ruby red, earthy quinoa, bright greens – make this salad a showstopper on any table. It looks like you’ve spent hours in the kitchen, even though it’s relatively straightforward to assemble.

This combination of health benefits, versatility, ease of preparation, and incredible taste profile makes the Pomegranate Squash Quinoa Salad a winning dish that you’ll find yourself returning to again and again.

Gather Your Jewels: Ingredients for Pomegranate Squash Quinoa Salad

To create this vibrant and flavorful salad, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in the overall taste and texture profile.

For the Roasted Squash:

• Butternut Squash: 1 medium (about 2-3 lbs), peeled, seeded, and cubed into ¾-inch pieces. (Acorn squash or Delicata squash can also be used; Delicata doesn’t require peeling).
• Olive Oil: 2 tablespoons, extra virgin.
• Maple Syrup: 1 tablespoon (optional, for extra caramelization).
• Ground Cinnamon: ½ teaspoon.
• Ground Nutmeg: ¼ teaspoon (optional, for warmth).
• Salt: ½ teaspoon, or to taste.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste.

For the Quinoa:

• Quinoa: 1 cup (tricolor, white, or red), rinsed thoroughly.
• Water or Vegetable Broth: 2 cups (broth adds more flavor).
• Salt: ¼ teaspoon (if using water).

For the Salad Dressing (Maple-Dijon Vinaigrette):

• Olive Oil: ¼ cup, extra virgin.
• Apple Cider Vinegar: 3 tablespoons (or lemon juice for a brighter flavor).
• Maple Syrup: 1 ½ tablespoons (adjust to your preferred sweetness; ensure pure maple syrup).
• Dijon Mustard: 1 tablespoon.
• Garlic: 1 small clove, minced (optional, for a savory kick).
• Salt: ½ teaspoon, or to taste.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste.

For the Salad Assembly:

• Pomegranate Arils: ¾ to 1 cup (from about 1 medium pomegranate).
• Fresh Greens: 5 oz container (e.g., baby spinach, arugula, mixed spring greens, or chopped kale – if using kale, massage it with a little olive oil first).
• Toasted Pecans or Walnuts: ½ cup, roughly chopped (pumpkin seeds/pepitas are also a great choice).
• Optional crumbled Feta or Goat Cheese: ¼ to ½ cup, for a creamy, tangy element.
• Fresh Parsley or Mint: ¼ cup, chopped (for garnish and added freshness).

Ingredient Notes & Considerations:

• Squash Selection: Butternut squash is a classic choice for its sweet flavor and creamy texture when roasted. Acorn squash offers a slightly earthier taste. If you’re short on time, Delicata squash is fantastic because its skin is edible, saving you the peeling step.
• Quinoa Rinsing: Don’t skip rinsing the quinoa! It removes the natural saponins, which can give quinoa a bitter or soapy taste. Rinse under cold water until the water runs clear.
• Pomegranate Deseeding: To easily deseed a pomegranate, cut it in half horizontally. Hold one half, cut-side down, over a bowl and firmly whack the back of the pomegranate with a wooden spoon. The arils should fall out easily. You can also do this in a bowl of water to prevent splattering and the white pith will float to the top.
• Nut Toasting: Toasting nuts brings out their flavor significantly. You can do this in a dry skillet over medium heat for 3-5 minutes, stirring frequently, or in a 350°F (175°C) oven for 5-7 minutes until fragrant.
• Dressing Adjustments: Taste your dressing before adding it to the salad. You might prefer it sweeter, tangier, or with more salt. Adjust seasonings as needed. The type of vinegar can also change the profile; balsamic glaze drizzled at the end can also be a nice touch if you want a richer sweetness.

With these carefully selected ingredients, you’re well on your way to creating a truly memorable salad.

Crafting Culinary Magic: Step-by-Step Instructions

Follow these steps carefully to assemble your delicious Pomegranate Squash Quinoa Salad. The process involves a few key stages: roasting the squash, cooking the quinoa, preparing the dressing, and finally, assembling the salad.

1. Roast the Butternut Squash:
* Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
* In a large bowl, add the cubed butternut squash. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of maple syrup (if using). Sprinkle with ½ teaspoon cinnamon, ¼ teaspoon nutmeg (if using), ½ teaspoon salt, and ¼ teaspoon black pepper.
* Toss everything together until the squash cubes are evenly coated.
* Spread the squash in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the squash to steam rather than roast; use two baking sheets if necessary.
* Roast for 20-25 minutes, flipping the squash cubes halfway through, until they are tender, lightly caramelized, and slightly browned at the edges. The exact time will depend on the size of your cubes.
* Once cooked, remove from the oven and set aside to cool slightly.

2. Cook the Quinoa:
* While the squash is roasting, prepare the quinoa. Rinse the 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve for at least 30 seconds, or until the water runs clear.
* In a medium saucepan, combine the rinsed quinoa, 2 cups of water or vegetable broth, and ¼ teaspoon of salt (if using water).
* Bring the mixture to a boil over medium-high heat.
* Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is tender. You’ll know it’s done when the germ (a little spiral) separates from the seed.
* Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and become fluffy.
* After 5 minutes, fluff the quinoa gently with a fork. Set aside to cool slightly.

3. Prepare the Maple-Dijon Vinaigrette:
* In a small bowl or a jar with a lid, combine ¼ cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 ½ tablespoons maple syrup, 1 tablespoon Dijon mustard, and the minced garlic clove (if using).
* Add ½ teaspoon salt and ¼ teaspoon black pepper.
* Whisk vigorously (or shake the jar) until the dressing is well emulsified and creamy.
* Taste and adjust seasonings if necessary. You might want a little more maple syrup for sweetness, vinegar for tang, or salt to enhance the flavors.

4. Assemble the Salad:
* In a large salad bowl, combine the fresh greens (5 oz container). If using kale, ensure it’s been massaged with a touch of olive oil and salt for a few minutes to tenderize it.
* Add the cooked and slightly cooled quinoa and the roasted butternut squash to the bowl with the greens.
* Sprinkle ¾ to 1 cup of pomegranate arils and ½ cup of toasted, chopped pecans (or walnuts/pepitas) over the salad.
* If using, add ¼ to ½ cup of crumbled feta or goat cheese.
* Pour about two-thirds of the prepared dressing over the salad. Gently toss everything together until just combined. You want to coat the ingredients without bruising the greens too much. Add more dressing if desired, but avoid overdressing, as it can make the salad soggy.
* Garnish with ¼ cup of chopped fresh parsley or mint.
* Serve immediately while the squash and quinoa are still slightly warm, or at room temperature.

Tips for Assembly:

• For a more composed presentation, you can arrange the greens on a platter, then artfully top with mounds of quinoa, roasted squash, pomegranate arils, nuts, and cheese, drizzling the dressing over everything just before serving.
• If making ahead, keep the components (squash, quinoa, dressing, greens, toppings) separate and assemble just before serving to maintain freshness and prevent sogginess. The dressing can be made up to 3-4 days in advance and stored in the refrigerator; bring to room temperature and whisk again before use.

Enjoy this vibrant, flavorful, and incredibly satisfying salad!

Nutritional Powerhouse: Understanding the Benefits

This Pomegranate Squash Quinoa Salad is more than just a delicious meal; it’s packed with nutrients that contribute to a healthy and balanced diet.

• Servings: This recipe generously serves 4 as a main course or 6-8 as a side dish.
• Calories per Serving (approximate): As a main course (4 servings), each serving contains approximately 450-550 calories. As a side dish (6 servings), it would be closer to 300-380 calories per serving.
  • Disclaimer: Calorie counts are estimates and can vary based on specific ingredient brands, exact quantities used, and optional additions like cheese or extra nuts.

Key Nutritional Highlights:

• Butternut Squash: An excellent source of Vitamin A (from beta-carotene, crucial for vision and immune function), Vitamin C (an antioxidant that supports the immune system), potassium (important for heart health and blood pressure regulation), and dietary fiber (aids digestion and promotes satiety). The roasting process also brings out its natural sweetness.
• Quinoa: A complete protein, meaning it contains all nine essential amino acids. This makes it a fantastic plant-based protein source. It’s also rich in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and various beneficial antioxidants. Being gluten-free, it’s suitable for those with celiac disease or gluten sensitivity.
• Pomegranate Arils: These vibrant seeds are packed with powerful antioxidants, particularly punicalagins and anthocyanins, which have anti-inflammatory effects and may help protect against various chronic diseases. They are also a good source of Vitamin C, Vitamin K, and fiber.
• Olive Oil: A cornerstone of the Mediterranean diet, extra virgin olive oil is rich in monounsaturated fats (oleic acid) and antioxidants, known for their heart-health benefits and anti-inflammatory properties.
• Nuts (Pecans/Walnuts): Provide healthy fats (including omega-3 fatty acids in walnuts), protein, fiber, vitamins (like Vitamin E), and minerals. They add a satisfying crunch and contribute to satiety.
• Leafy Greens (Spinach/Arugula): Low in calories but high in nutrients, leafy greens offer Vitamin K (essential for blood clotting and bone health), Vitamin A, Vitamin C, folate, and iron. Arugula adds a peppery bite, while spinach is milder and packed with iron.
• Apple Cider Vinegar: Contains acetic acid, which may have some health benefits including aiding digestion and potentially helping to manage blood sugar levels.
• Maple Syrup: A natural sweetener that provides some antioxidants and minerals like manganese and zinc, though it should still be used in moderation due to its sugar content.

This salad provides a well-rounded mix of macronutrients (protein, healthy fats, complex carbohydrates) and micronutrients, making it a wholesome and energizing meal choice. The high fiber content promotes digestive health and helps you feel full and satisfied.

Time Investment: Preparation and Cooking Time

Understanding the time commitment can help you plan when to make this delightful salad. While it involves a few steps, much of the time is hands-off (like roasting squash or simmering quinoa).

• Preparation Time: Approximately 25-30 minutes
  • Peeling and cubing squash: 10-15 minutes
  • Rinsing quinoa: 1 minute
  • Chopping nuts, deseeding pomegranate (if not pre-packaged), mincing garlic: 10-15 minutes
  • Whisking dressing: 2-3 minutes
• Cooking Time: Approximately 25-35 minutes
  • Roasting squash: 20-25 minutes
  • Cooking quinoa: 15 minutes simmer + 5 minutes rest (can be done concurrently with squash roasting)
• Total Time: Approximately 50 minutes to 1 hour and 5 minutes (this assumes you are working efficiently and doing some tasks simultaneously, like preparing other ingredients while the squash roasts).

Tips for Time Management:

• Concurrent Cooking: Start the squash roasting first. While it’s in the oven, cook the quinoa and prepare the dressing and other salad components.
• Meal Prep: To save time on the day of serving:
  • Roast the squash up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat slightly or bring to room temperature before assembling.
  • Cook the quinoa up to 3 days ahead and store it in an airtight container in the refrigerator.
  • Make the dressing up to 4-5 days ahead and store it in an airtight container in the refrigerator. Bring to room temperature and whisk well before use.
  • Toast nuts ahead of time and store them in an airtight container at room temperature.
  • Pomegranate arils can often be bought pre-packaged, or you can deseed the pomegranate a day or two in advance.

By breaking down the tasks or utilizing meal prep strategies, this Pomegranate Squash Quinoa Salad can easily fit into your cooking schedule, whether for a weeknight meal or a special occasion.

How to Serve: Presenting Your Masterpiece

The beauty of this Pomegranate Squash Quinoa Salad lies not only in its taste but also in its versatility in serving. Here are some ideas to present and enjoy your culinary creation:

As a Standalone Meal:

• Hearty Vegetarian/Vegan Main: This salad is substantial enough to be a satisfying main course, especially for lunch or a light dinner. Its combination of protein from quinoa, healthy fats from nuts and olive oil, and fiber makes it very filling.
  • For a vegan main, ensure maple syrup is used in the dressing and omit any cheese, or use a vegan feta alternative.
• Warm Salad Bowl: Serve the salad while the roasted squash and quinoa are still warm. This enhances the comforting aspect of the dish, especially in cooler weather.

As an Impressive Side Dish:

• Holiday Tables: Its vibrant colors and festive ingredients (pomegranate, squash) make it a perfect addition to Thanksgiving, Christmas, or Easter spreads.
• Dinner Parties & Potlucks: This salad travels well (if components are kept separate and assembled on-site or just before leaving) and is always a crowd-pleaser due to its unique flavor combination and visual appeal.
• Alongside Protein: It pairs wonderfully with:
  • Grilled or roasted chicken breasts or thighs.
  • Pan-seared salmon or other flaky white fish.
  • Roasted pork tenderloin.
  • Grilled halloumi or baked tofu for an extra vegetarian protein boost.

Presentation Tips:

• Large Platter: For a stunning visual impact, arrange the salad on a large, shallow platter instead of a deep bowl. Start with a bed of greens, then artfully arrange the quinoa, roasted squash, pomegranate arils, nuts, and cheese (if using) on top. Drizzle with dressing just before serving. This allows all the beautiful components to be seen.
• Individual Portions: For a more formal setting, plate individual servings, layering the ingredients thoughtfully.
• Garnish Generously: Don’t skip the fresh herbs! Chopped parsley or mint adds a final touch of freshness and color. A sprinkle of extra toasted nuts or pomegranate arils on top right before serving also enhances the look.
• Dressing on the Side: If serving at a buffet or if you’re unsure of guests’ preferences, consider serving the dressing in a small pitcher on the side, allowing everyone to add their desired amount.

Temperature Considerations:

• Best Served: This salad is arguably best when the squash and quinoa are slightly warm or at room temperature, as this allows their flavors and textures to shine.
• Can be Chilled: While it can be eaten chilled, the flavors might be slightly muted, and the squash texture is best when not overly cold. If serving chilled, allow it to sit at room temperature for about 15-20 minutes before serving.

No matter how you choose to serve it, this Pomegranate Squash Quinoa Salad is sure to be a hit, offering a delightful and nutritious experience.

Elevate Your Salad: Additional Tips for Perfection

While the recipe is fantastic as is, here are five additional tips to help you customize, perfect, and get the most out of your Pomegranate Squash Quinoa Salad:

1. Massage Your Kale (If Using): If you opt for kale as your green, it benefits greatly from a little TLC. Remove the tough stems, chop the leaves, and then place them in a bowl with a teaspoon of olive oil and a tiny pinch of salt. Gently massage the kale with your hands for 2-3 minutes. This breaks down the tough cell structure, making the kale more tender, less bitter, and easier to digest. You’ll notice it darkens in color and reduces in volume.
2. Spice Up Your Squash: While cinnamon and nutmeg are lovely warming spices, feel free to experiment with the squash seasoning. A pinch of cayenne pepper or red pepper flakes can add a subtle kick. Smoked paprika can provide a smoky depth. A touch of cumin or coriander can lend an earthier, more savory note. Roasting the squash with a few sprigs of fresh rosemary or thyme is also delicious.
3. Don’t Overcook the Quinoa: Mushy quinoa can unfortunately detract from the salad’s texture. The key is the correct liquid-to-quinoa ratio (usually 2:1) and simmering gently until the liquid is just absorbed. Once done, letting it stand covered off the heat for 5 minutes is crucial for that final steaming process that results in fluffy, distinct grains.
4. Balance Sweetness and Acidity in Dressing: The dressing is pivotal. Taste it before you dress the salad! If your squash is particularly sweet or your pomegranates are very tart, you might need to adjust. Too sweet? Add a bit more vinegar or a squeeze of lemon juice. Too tangy? A little more maple syrup or a tiny bit of honey can balance it. The Dijon mustard not only adds flavor but also helps emulsify the dressing.
5. Layer Textures and Flavors Strategically for Make-Ahead: If you’re assembling the salad significantly ahead of time (more than an hour or two), consider how you layer it or keep components separate. Greens are best added last or just before serving to prevent wilting. Keep crunchy toppings like nuts separate and add them at the very end to maintain their texture. The dressing should also be added just before serving. However, roasted squash and cooked quinoa can be dressed lightly if desired, as they absorb flavors well.

By keeping these tips in mind, you can ensure your Pomegranate Squash Quinoa Salad is consistently delicious, perfectly textured, and tailored to your preferences.

Your Questions Answered: Pomegranate Squash Quinoa Salad FAQ

Here are answers to some frequently asked questions about making and enjoying this Pomegranate Squash Quinoa Salad:

Q1: Can I make this salad vegan?

• A: Absolutely! This salad is very easily made vegan. The primary adjustments are:
  • Sweetener: Ensure you use maple syrup in both the squash roasting (if using) and the dressing, rather than honey.
  • Cheese: Omit the feta or goat cheese. If you’d like a creamy, tangy element, you can use a store-bought vegan feta alternative or even add a handful of creamy, chopped avocado just before serving.

Q2: How far in advance can I make this salad?

• A: While the salad is best assembled just before serving to maintain the freshness of the greens and crunch of the nuts, many components can be prepared well in advance:
  • Roasted Squash: Cook, cool, and store in an airtight container in the fridge for up to 3 days.
  • Quinoa: Cook, cool, and store in an airtight container in the fridge for up to 4 days.
  • Dressing: Whisk together and store in an airtight container in the fridge for up to 5 days. It may separate, so just shake or whisk well before use.
  • Pomegranate Arils: Can be deseeded and stored in the fridge for 3-4 days.
  • Nuts: Can be toasted and stored in an airtight container at room temperature for up to a week.
    When ready to serve, simply combine the greens with the prepped ingredients, dress, and toss.

Q3: What other types of squash can I use?

• A: Butternut squash is a popular choice for its sweetness and creamy texture, but several other varieties work beautifully:
  • Acorn Squash: Offers a slightly nuttier, earthier flavor. The skin is edible if sliced thinly, but many prefer to peel it or scoop out the roasted flesh.
  • Delicata Squash: A fantastic option as its skin is tender and edible, saving you the peeling step. It has a sweet, corn-like flavor.
  • Kabocha Squash (Japanese Pumpkin): Very sweet and has a fluffy, chestnut-like texture. The skin is also edible when roasted.
  • Sweet Potatoes: While not technically squash, roasted sweet potato cubes would also be a delicious and nutritionally similar substitute.
    Adjust roasting times as needed depending on the type and size of the squash pieces.

Q4: How do I store leftovers?

• A: If you anticipate leftovers, it’s best to store the dressed salad in an airtight container in the refrigerator for up to 2 days. Be aware that the greens may wilt slightly, and the nuts might lose some of their crunch over time. If possible, store undressed components separately and assemble smaller portions as needed. If the salad is already dressed, it’s still enjoyable the next day, though best consumed sooner rather than later. You might want to add a fresh sprinkle of nuts or a few fresh greens to revive it.

Q5: Can I use a different grain instead of quinoa?

• A: Yes, while quinoa is excellent for its protein content and texture, other grains can work well:
  • Farro: Chewy and nutty, a great alternative. Note that farro contains gluten.
  • Bulgur Wheat: Cooks quickly and has a pleasant, slightly chewy texture. Contains gluten.
  • Couscous (especially pearl/Israeli couscous): Offers a different textural experience. Pearl couscous has a nice chewy bite. Contains gluten.
  • Brown Rice or Wild Rice: Can also be used, though they will provide a different texture and flavor profile.
    Cook your chosen grain according to package directions and allow it to cool slightly before adding to the salad. Adjust quantities as needed based on the cooked volume of the grain.

This Pomegranate Squash Quinoa Salad is more than just a recipe; it’s a celebration of seasonal bounty, a nourishing meal, and a feast for the senses. It’s the kind of dish that brings warmth to cool days and a vibrant touch to any table. I truly hope you and your loved ones enjoy making and eating it as much as my family does. Happy cooking!