Roasted butternut squash quinoa salad
A delicious mix of fall flavors, colors and textures, this salad is healthy, hearty and delicious.
Servings: 2
Calories: 673kcal
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Ingredients
To roast the squash
- 10 oz butternut squash peeled and de-seeded weight
- 1 tablespoon olive oil approx
- ¼ teaspoon ground allspice optional, or a little salt and pepper
For the rest of the salad
- ½ cup quinoa uncooked, or 1.5 cup cooked
- 2 cups arugula rocket
- 1 beet small-medium, uncooked (beetroot)
- 4 tablespoon dried cranberries
- 2 tablespoon pumpkin seeds
For vinaigrette
- 3 tablespoon olive oil
- 1 ½ tablespoon lime juice
- 1 teaspoon honey (or maple syrup)
Instructions
- Preheat the oven to 400F/200C. Dice the squash into bite-size pieces, toss in a little olive oil and either allspice or salt and pepper, and roast approximately 40min until starting to brown on the edges and tender to knifepoint. Leave to cool - this can be done ahead of time and the squash stored in the fridge for a day or two.
- If starting with uncooked quinoa, cook according to instructions, usually with around 1 cup of water for ½cup uncooked quinoa, bring to boil and simmer around 10-15 minutes until water absorbed and grains 'bloom' little curls. This, too, can be done ahead and the quinoa stored in the fridge a couple days.
- When ready to make up salad, roughly chop the arugula and peel and grate the beet.
- Whisk together the oil, lime juice, honey and salt and pepper until well combined, or shake in a small jar. Drizzle the vinaigrette over the quinoa, add in the beet and arugula and mix. Add the squash, cranberries and pumpkin seeds and toss gently to combine.
Video
Nutrition
Calories: 673kcal | Carbohydrates: 82g | Protein: 12g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Sodium: 70mg | Potassium: 1156mg | Fiber: 10g | Sugar: 34g | Vitamin A: 15587IU | Vitamin C: 40mg | Calcium: 143mg | Iron: 5mg
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